NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.25 cup plain Greek yogurt

1 large egg white

1 scoop collagen peptides

0.5 tsp ground cinnamon

2 large eggs

2 slice turkey bacon

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place 2 large eggs in a small saucepan and cover with water; bring to a boil, then remove from heat, cover, and let sit for 7 minutes for a jammy yolk before peeling and halving.

• 2

  In a high-speed blender, combine the rolled oats, Greek yogurt, egg white, collagen peptides, and cinnamon; blend until the batter is smooth and thickened.

• 3

  Heat a large non-stick skillet over medium heat and cook the turkey bacon slices until they reach your desired level of crispness, then set aside.

• 4

  In the same skillet, add the avocado oil along with the diced red bell pepper and zucchini; sauté for 5-6 minutes until tender-crisp and season with sea salt and black pepper.

• 5

  Wipe the skillet clean if necessary and lightly grease; pour the pancake batter into the pan to form small rounds, cooking for 2-3 minutes per side until golden brown bubbles form.

• 6

  Assemble the plate by stacking the protein pancakes alongside the crispy turkey bacon, the soft-boiled egg halves, and the sautéed vegetable medley.