Name: Scrambled eggs and turkey bacon
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 4 large egg whites; 2.5 oz turkey bacon, chopped; 4 oz fresh spinach; 1 tsp olive oil; 1/8 tsp salt; 1/4 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

459 calories

Protein: 41g; 37% of calories
Carbs: 9g; 8% of calories
Fat: 28g; 55% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 0 min

Place a 12-inch nonstick skillet over medium heat with half the olive oil. Add the turkey bacon and cook for 5 minutes until browned and crisp, stirring occasionally. Move the bacon to a small bowl and wipe out the skillet.
Add half the remaining olive oil to the skillet. Add the spinach and a pinch of the salt and pepper. Sauté for 2 minutes until fully wilted. Transfer the spinach to a colander and press with a spatula to squeeze out the excess liquid. Wipe the skillet dry.
In a bowl, whisk the whole eggs, egg whites, and the rest of the salt and pepper. Add the remaining olive oil to the skillet over medium-low heat. Pour in the egg mixture and cook for 3 to 4 minutes, gently pushing the eggs with a spatula until set but still soft. Stir in the cooked bacon. Done when set but still soft, 165°F in the thickest part.
Toss the squeezed spinach with the lemon juice. Plate the scrambled eggs beside the spinach and serve immediately.

Nutrition

Ingredients

Instructions

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