NUTRITION

SERVINGS

INGREDIENTS

1/2 cup liquid egg whites

1 large egg

2 slices nitrate-free turkey bacon

1 cup fresh spinach

1/2 cup diced red bell pepper

1/3 cup non-fat plain Greek yogurt

1/2 cup fresh blueberries

1/2 oz walnut halves

Olive oil spray

PREPARATION

• 1

  Chop the red bell pepper into small dice and roughly tear the fresh spinach leaves.

• 2

  Heat a non-stick skillet over medium heat and coat with a quick spray of olive oil.

• 3

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

• 4

  In the same skillet, sauté the diced red bell pepper for 3-4 minutes until softened and slightly browned.

• 5

  Whisk the liquid egg whites and the whole egg together in a small bowl until well combined.

• 6

  Add the spinach to the skillet with the peppers and stir for 30 seconds until just wilted.

• 7

  Pour the egg mixture into the skillet and scramble gently with a spatula until the eggs are fully set and fluffy.

• 8

  While the eggs finish cooking, spoon the Greek yogurt into a small serving bowl and top with the fresh blueberries and walnut halves.

• 9

  Plate the veggie scramble alongside the crispy turkey bacon and serve immediately with the yogurt bowl on the side.