NUTRITION

SERVINGS

INGREDIENTS

1 cup Egg Whites

3 slices Turkey Bacon

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1/4 medium Avocado

1 slice Sprouted Grain Bread

1/2 cup Blueberries

PREPARATION

• 1

  Heat a medium non-stick skillet over medium heat and cook the turkey bacon until it reaches your desired level of crispiness.

• 2

  Remove the bacon from the pan, roughly chop it, and set it aside.

• 3

  In the same skillet, add the baby spinach and sauté for 1-2 minutes until just wilted, then remove and set aside.

• 4

  Wipe the skillet clean and add the olive oil, increasing the heat to medium-high.

• 5

  Whisk the egg whites briefly until frothy and pour them into the hot skillet, tilting the pan to ensure an even, thin layer.

• 6

  Once the edges of the egg whites begin to turn golden and crisp, place the cooked bacon and spinach onto one half of the omelet.

• 7

  Carefully fold the omelet in half and cook for another 30 seconds to ensure the center is set.

• 8

  Toast the sprouted grain bread and top it with the sliced avocado.

• 9

  Serve the crispy omelet immediately alongside the avocado toast and fresh blueberries.