NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

3 slices turkey bacon

1 oz pepper jack cheese

0.5 cup red bell pepper

0.5 cup green bell pepper

1 cup fresh baby spinach

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Chop the turkey bacon into bite-sized pieces and finely dice the red and green bell peppers.

• 2

  Heat the avocado oil in a medium non-stick skillet over medium-high heat.

• 3

  Add the turkey bacon to the skillet and cook until it begins to brown and turn crisp.

• 4

  Add the diced peppers to the pan and sauté for 3-4 minutes until they are tender-crisp.

• 5

  Toss in the fresh baby spinach and stir for 1 minute until just wilted, then remove the bacon and veggie mixture from the pan and set aside.

• 6

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

• 7

  Lower the heat to medium and pour the egg mixture into the same skillet, letting it cook undisturbed for 2 minutes.

• 8

  Gently lift the edges of the omelet with a spatula to let the uncooked egg flow underneath until the surface is mostly set.

• 9

  Spread the cooked bacon and veggie mixture over one half of the eggs and sprinkle with the shredded pepper jack cheese.

• 10

  Fold the other half of the omelet over the filling, cover the pan with a lid for 30 seconds to melt the cheese, and slide onto a plate to serve.