NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

2 slices low sodium bacon

0.5 cup bell peppers

1 cup baby spinach

1 oz monterey jack cheese

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the low-sodium bacon and bell peppers into small, uniform pieces.

• 2

  Place a non-stick skillet over medium heat and cook the bacon until it reaches a crispy, golden-brown texture.

• 3

  Remove the bacon from the pan and set it aside on a paper towel, then wipe the skillet clean to remove excess rendered fat.

• 4

  Add the olive oil to the skillet and sauté the diced bell peppers for 3 to 4 minutes until they are tender and slightly charred.

• 5

  In a medium bowl, whisk together the large eggs, egg whites, sea salt, and black pepper until the mixture is well combined and frothy.

• 6

  Add the baby spinach to the skillet with the peppers and cook for 1 minute until the leaves are just wilted.

• 7

  Pour the egg mixture into the skillet and use a spatula to gently fold the eggs over medium-low heat until soft curds form.

• 8

  Stir the cooked bacon and shredded Monterey Jack cheese into the scramble, allowing the cheese to become gooey and melted before serving.