Scrambled Egg Whites with Turkey Bacon and Tomato

Ingredients

• Egg whites 6 large
• Turkey bacon 2 slices
• Tomato 1 medium
• Olive oil 1 tsp

Method

1. Prepare ingredients. Gather all ingredients. Separate 6 large egg whites from the yolks if not using pre-separated egg whites. Slice the medium tomato into even slices about 1/4 inch thick.
   Tip: Use a clean bowl to separate egg whites to avoid yolk contamination, which can affect how the eggs cook.
2. Cook the turkey bacon. Heat a non-stick skillet over medium heat. Place the 2 slices of turkey bacon in the skillet and cook for about 3-4 minutes per side until crispy and browned. Remove from skillet and set aside on a paper towel to drain excess fat.
   Tip: Keep an eye on the bacon to prevent burning; turkey bacon cooks faster than pork bacon.
3. Cook the tomato slices. In the same skillet, add 1 teaspoon of olive oil and heat over medium heat. Add the sliced tomato and cook for 1-2 minutes on each side until slightly softened but still holding shape. Remove and set aside.
   Tip: Use medium heat so the tomato softens gently without turning mushy.
4. Scramble the egg whites. Pour the egg whites into the skillet with the remaining olive oil and cook over medium-low heat. Stir gently and continuously with a spatula, scraping the bottom of the pan to prevent sticking. Cook until the eggs are just set but still moist, about 3-4 minutes.
   Tip: Low and slow cooking helps keep the egg whites fluffy and tender.
5. Plate and serve. Arrange the scrambled egg whites on a plate, place the turkey bacon slices alongside, and add the cooked tomato slices. Serve immediately while warm.
   Tip: You can season lightly with salt and pepper if desired, but keep it minimal to maintain the clean flavors.

Pro tips

• Use a non-stick skillet to prevent the egg whites from sticking and breaking apart.
• Cook egg whites on medium-low heat for the best texture—high heat can make them rubbery.