NUTRITION

SERVINGS

INGREDIENTS

0.88 cup Liquid Egg Whites

2 slices Turkey Bacon

1 cup Baby Spinach

0.25 cup diced Red Bell Pepper

0.25 cup sliced Mushrooms

0.5 small Avocado

1 tsp Extra Virgin Olive Oil

1 slice Whole Grain Bread

PREPARATION

• 1

  Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until the bacon is browned and crispy on both sides.

• 2

  Remove the bacon and set aside on a paper towel, then add the olive oil to the same skillet.

• 3

  Add the diced bell peppers and mushrooms to the skillet, sautéing for 3-4 minutes until tender.

• 4

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

• 5

  Pour the egg whites over the vegetables, tilting the pan to ensure they cover the bottom evenly.

• 6

  Cover the skillet with a lid for 2-3 minutes to allow the egg whites to set through without flipping.

• 7

  While the omelet cooks, toast the whole grain bread and slice the avocado.

• 8

  Gently fold the omelet in half and slide it onto a plate.

• 9

  Serve the omelet alongside the crispy turkey bacon, toast, and avocado slices.