NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

3 slices Turkey Bacon

1/2 cup sliced White Mushrooms

1 cup Baby Spinach

2 tbsp diced Red Onion

1 tsp Avocado Oil

1 slice Sprouted Grain Bread

1/4 Avocado, sliced

PREPARATION

• 1

  Heat a non-stick skillet over medium heat and add the avocado oil.

• 2

  Place the turkey bacon in the skillet and cook until it reaches your desired level of crispness, then remove and set aside.

• 3

  In the same skillet, add the diced red onion and sliced mushrooms, sautéing for 3-4 minutes until the onions are translucent and mushrooms are tender.

• 4

  Stir in the baby spinach and cook for about 1 minute until just wilted.

• 5

  While the vegetables cook, whisk together the egg whites and cottage cheese in a small bowl until well combined.

• 6

  Lower the heat to medium-low and pour the egg white mixture over the vegetables.

• 7

  Gently fold the eggs with a spatula, scrambling them until they are set but still creamy.

• 8

  Toast the sprouted grain bread and top it with the fresh avocado slices.

• 9

  Plate the veggie scramble alongside the crispy turkey bacon and avocado toast, seasoning with a pinch of sea salt and black pepper if desired.