Name: Protein scrambled eggs and turkey bacon
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 large egg; 5 large egg whites; 2 oz turkey bacon; 1 oz fresh spinach, roughly chopped; 1 slice sourdough bread; 1/2 tsp extra virgin olive oil; 1/4 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

508 calories

Protein: 42g; 33% of calories
Carbs: 43g; 34% of calories
Fat: 18g; 33% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 0 min

Place a nonstick skillet over medium heat. Add the turkey bacon and cook for 4 minutes, flip, and cook for 3 minutes more until browned and crisp. Remove from the pan and set aside.
In a small bowl, whisk together the whole egg, egg whites, salt, and pepper until well combined and no streaks of yolk remain.
Wipe out the skillet and return to medium heat with the olive oil. Add the spinach and cook for 1 minute until just wilted. While the spinach wilts, place the sourdough bread in a toaster and toast until golden. Done when 165°F in the thickest part.
Pour the egg mixture into the skillet with the spinach. Let set for a few seconds, then stir gently and continuously for 2 to 3 minutes until the eggs are set but still moist. Remove from heat immediately. Done when 160°F and set but still moist.
Plate the hot scrambled eggs immediately alongside the crispy turkey bacon and the sourdough toast.

Nutrition

Ingredients

Instructions

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