NUTRITION

SERVINGS

INGREDIENTS

0.25 medium Russet potato

1 slice Center-cut bacon

3 large Eggs

0.75 cup Liquid egg whites

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Dice the Russet potato into small, uniform half-inch cubes to ensure even cooking and a consistent texture.

• 2

  Place the bacon slices in a large non-stick skillet over medium heat and cook until the fat has rendered and the bacon is crispy.

• 3

  Remove the bacon from the pan, drain on a paper towel, and crumble into bits, leaving about one teaspoon of the rendered fat in the skillet.

• 4

  Add the potato cubes to the skillet and sauté for 8-10 minutes, stirring occasionally, until they are golden brown and fork-tender.

• 5

  Toss in the diced onion and red bell pepper, cooking for an additional 3-4 minutes until the vegetables are softened and fragrant.

• 6

  In a small bowl, whisk together the eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is well combined.

• 7

  Pour the egg mixture into the skillet over the vegetables and cook, stirring gently with a spatula, until the eggs are fluffy and fully set.

• 8

  Fold in the fresh baby spinach and the reserved crispy bacon bits, allowing the residual heat from the pan to wilt the greens before serving.