NUTRITION

SERVINGS

INGREDIENTS

2 slice turkey bacon

2 large eggs

0.75 cup egg whites

0.5 cup black beans

1 cup baby spinach

0.25 cup red bell pepper

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp turmeric

PREPARATION

• 1

  Dice the turkey bacon and red bell pepper into small, uniform pieces.

• 2

  In a medium bowl, whisk together the whole eggs, egg whites, turmeric, sea salt, and black pepper until well combined and slightly frothy.

• 3

  Heat the olive oil in a large non-stick skillet over medium heat.

• 4

  Add the turkey bacon and bell peppers to the pan and sauté for 4-5 minutes until the bacon is crisp and peppers are tender.

• 5

  Stir in the rinsed black beans and cook for 1 minute until they are heated through.

• 6

  Reduce the heat to medium-low and pour the egg mixture into the skillet.

• 7

  Use a silicone spatula to gently move the eggs around the pan, creating soft, fluffy curds.

• 8

  When the eggs are almost set, add the baby spinach and fold it in until it just begins to wilt.

• 9

  Remove from the heat and serve immediately while the scramble is hot and steaming.