Egg White and Turkey Bacon Scramble

Ingredients

• egg whites 6 large
• turkey bacon 3 slices
• olive oil 1 tsp
• spinach 1 cup

Method

1. Prepare Ingredients. Gather all ingredients. Separate 6 large egg whites into a bowl, making sure no yolk is included. Rinse the spinach leaves thoroughly and pat dry. Have your turkey bacon slices ready.
   Tip: Use cold eggs to separate whites more easily and avoid yolk contamination.
2. Cook Turkey Bacon. Heat a non-stick skillet over medium heat. Add the turkey bacon slices and cook for about 3-4 minutes per side until they are browned and slightly crispy. Remove from skillet and set aside on a paper towel to drain excess fat.
   Tip: Cook turkey bacon on medium heat to prevent burning and ensure even cooking.
3. Sauté Spinach. In the same skillet, add 1 teaspoon of olive oil and heat over medium heat. Add the fresh spinach and sauté for 1-2 minutes until wilted but still bright green. Stir occasionally to prevent sticking.
   Tip: Use a spatula to gently toss spinach for even cooking without overcooking.
4. Cook Egg Whites. Pour the egg whites into the skillet with the spinach. Allow them to sit undisturbed for about 30 seconds, then gently stir with a spatula, scraping the bottom of the pan to form soft curds. Continue cooking and stirring occasionally until eggs are fully cooked but still moist, about 2-3 minutes.
   Tip: Cook egg whites on medium-low heat to avoid rubbery texture.
5. Combine and Serve. Chop the cooked turkey bacon into bite-sized pieces and fold it into the egg white and spinach scramble. Mix gently to combine all ingredients evenly. Remove from heat and serve immediately.
   Tip: Serve hot for best texture and flavor.

Pro tips

• Use a non-stick skillet to prevent eggs from sticking and make cleanup easier.
• For extra flavor, season lightly with salt and pepper, but keep in mind the turkey bacon is already seasoned.