NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Egg Whites

2 slices Turkey Bacon

0.5 cup White Button Mushrooms, sliced

1 cup Baby Spinach

1 tablespoon Extra Virgin Olive Oil

0.5 medium Avocado

PREPARATION

• 1

  Place the turkey bacon in a non-stick skillet over medium heat and cook until crisp, then remove and set aside.

• 2

  Add half of the olive oil to the same skillet and sauté the sliced mushrooms and baby spinach until the mushrooms are tender and spinach is wilted.

• 3

  Remove the vegetables from the pan and set them aside.

• 4

  Wipe the skillet clean, add the remaining olive oil, and pour in the egg whites.

• 5

  Cook the egg whites undisturbed until the edges are set and the center is mostly firm.

• 6

  Spoon the sautéed mushroom and spinach mixture onto one half of the omelette and fold the other half over.

• 7

  Slide the omelette onto a plate and serve alongside the crispy turkey bacon and sliced fresh avocado.