NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

2 slices Turkey Bacon

1 cup White Button Mushrooms

2 cups Baby Spinach

1/2 medium Avocado

1.5 tablespoons Extra Virgin Olive Oil

PREPARATION

• 1

  Place the turkey bacon in a cold medium skillet and turn heat to medium, cooking until the fat renders and the bacon is perfectly crispy.

• 2

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

• 3

  Add the sliced mushrooms to the skillet and sauté for 5 minutes until golden brown and tender.

• 4

  Toss in the baby spinach and cook for 1 minute until just wilted.

• 5

  In a small bowl, whisk the eggs with a pinch of salt and pepper, then pour into the skillet over the vegetables.

• 6

  Gently fold the eggs with a spatula over medium-low heat until soft and creamy.

• 7

  Plate the scramble immediately and serve with the crispy turkey bacon and fresh sliced avocado.