NUTRITION

SERVINGS

INGREDIENTS

3 slices Bacon

2 large Eggs

1/3 cup Egg Whites

1.5 cups sliced Mushrooms

3 cups Baby Spinach

1 tablespoon chopped Spring Onions

1 teaspoon Olive Oil

PREPARATION

• 1

  Place the bacon in a cold skillet and turn the heat to medium, cooking until the fat has rendered and the bacon is crispy.

• 2

  Remove the bacon and set aside on a paper towel, leaving a small amount of fat in the pan or adding the olive oil if needed.

• 3

  Add the sliced mushrooms to the skillet and sauté for 4-5 minutes until they are golden brown and tender.

• 4

  Toss in the baby spinach and cook for about 1 minute until just wilted, then remove the vegetables from the pan and set aside.

• 5

  In a small bowl, whisk together the whole eggs and egg whites until the mixture is uniform.

• 6

  Lower the skillet heat to medium-low and pour in the egg mixture, stirring gently with a spatula to create soft, creamy curds.

• 7

  Fold the sautéed mushrooms and spinach back into the eggs just as they finish cooking to incorporate the flavors.

• 8

  Serve the scramble immediately with the crispy bacon on the side and a garnish of fresh spring onions.