Turkey Bacon and Avocado Breakfast Bowl

Ingredients

• Turkey bacon 4 slices
• Avocado 1/4 medium
• Egg whites 6 large
• Cherry tomatoes 1/2 cup

Method

1. Prepare Ingredients. Gather all ingredients. Rinse the cherry tomatoes under cold water and pat dry. Slice the avocado quarter into bite-sized cubes. Set aside.
   Tip: Use a spoon to scoop the avocado flesh out easily after slicing.
2. Cook Turkey Bacon. Place the 4 slices of turkey bacon in a cold non-stick skillet. Turn the heat to medium and cook for about 3-4 minutes on each side until crispy and browned. Remove from pan and place on paper towels to drain excess fat.
   Tip: Start with a cold pan to allow the bacon fat to render slowly for crispier bacon.
3. Cook Egg Whites. In the same skillet, pour in the 6 large egg whites. Cook on medium-low heat, stirring gently and continuously with a spatula to scramble until fully cooked and fluffy, about 3-4 minutes.
   Tip: Cook slowly on medium-low to avoid rubbery eggs and keep them tender.
4. Warm Cherry Tomatoes. Add the rinsed cherry tomatoes to the skillet and cook for 1-2 minutes just to warm them slightly and soften their skins without losing their shape.
   Tip: Gently stir to prevent tomatoes from bursting.
5. Assemble the Breakfast Bowl. Divide the scrambled egg whites evenly into two bowls. Chop the cooked turkey bacon into bite-sized pieces and add on top. Add the warmed cherry tomatoes and diced avocado cubes. Optionally, season with salt and pepper to taste.
   Tip: Add a sprinkle of fresh herbs like parsley or chives for extra flavor.

Pro tips

• Use a non-stick skillet to reduce the need for extra oil when cooking egg whites.
• To prevent avocado browning, prepare it just before serving and add a squeeze of lemon juice if desired.