NUTRITION

SERVINGS

INGREDIENTS

3 slices Nitrate-free turkey bacon

2 large Eggs

0.5 cup Egg whites

1 cup Baby spinach

0.5 cup Red bell pepper

0.5 cup Cremini mushrooms

1 tsp Extra virgin olive oil

0.25 whole Avocado

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

PREPARATION

• 1

  Dice the turkey bacon and bell pepper, and slice the mushrooms into bite-sized pieces.

• 2

  Heat the olive oil in a medium non-stick or cast-iron skillet over medium heat and cook the turkey bacon until it starts to brown and crisp.

• 3

  Add the bell peppers and mushrooms to the pan, sautéing for 4-5 minutes until the vegetables are softened and the bacon is golden.

• 4

  In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.

• 5

  Toss the baby spinach into the skillet, stirring for about 1 minute until it just begins to wilt.

• 6

  Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are scrambled and just set.

• 7

  Top the skillet with diced avocado and fresh chives before serving warm.