NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Egg Whites

1 large Whole Egg

3 slices Turkey Bacon

1 cup White Mushrooms, sliced

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

PREPARATION

• 1

  Chop the turkey bacon into bite-sized pieces and place them in a non-stick skillet over medium heat.

• 2

  Cook the turkey bacon until it is golden and crispy, then remove from the pan and set aside on a paper towel to drain.

• 3

  Wipe the skillet if needed, then add the extra virgin olive oil and the sliced mushrooms.

• 4

  Sauté the mushrooms for 4-5 minutes until they have released their moisture and turned a deep golden brown.

• 5

  Add the baby spinach to the skillet and toss with the mushrooms for 1 minute until just wilted.

• 6

  In a small bowl, whisk together the egg whites and the whole egg until well combined.

• 7

  Turn the heat down to medium-low and pour the egg mixture over the vegetables in the skillet.

• 8

  Gently fold the eggs with a spatula until they are set but still moist and fluffy.

• 9

  Stir the crispy turkey bacon back into the scramble and serve immediately with a crack of fresh black pepper.