NUTRITION

SERVINGS

INGREDIENTS

3 Large Eggs

2 slices Turkey Bacon

1 cup White Button Mushrooms, sliced

2 cups Fresh Spinach

1/2 medium Avocado, sliced

1.5 tablespoons Extra Virgin Olive Oil

PREPARATION

• 1

  Place turkey bacon in a cold skillet and heat over medium until crisp, then set aside on a paper towel.

• 2

  Add half of the olive oil to the same pan and sauté the sliced mushrooms until they are golden brown.

• 3

  Add the spinach to the mushrooms and cook just until wilted, then remove the vegetables from the pan and set aside.

• 4

  In a small bowl, whisk the eggs with a pinch of sea salt and black pepper until well combined.

• 5

  Wipe the skillet clean, add the remaining olive oil, and set over medium-low heat.

• 6

  Pour in the egg mixture, tilting the pan to coat the bottom evenly.

• 7

  Once the edges are set and the center is slightly runny, place the mushroom and spinach mixture on one half of the eggs.

• 8

  Carefully fold the other half of the omelette over the filling and cook for another 30 seconds.

• 9

  Slide the omelette onto a plate and serve immediately with the crispy turkey bacon and fresh avocado slices.