Instead of plain, boring scrambled eggs, try this jazzed up version! Extra egg whites provide added protein, and fresh spinach, turkey bacon, juicy tomatoes and fresh basil deliver gorgeous color and tantalizing taste.
Nutrition per serving may change if servings are adjusted.
4 egg whites
¼ cup fat-free milk
¼ teaspoon salt
⅛ teaspoon ground pepper
Nonstick cooking spray
1 cup shredded fresh spinach
2 medium tomatoes, chopped
4 slices turkey bacon, cooked according to package directions and chopped
2 tablespoons chopped fresh basil or Italian parsley
In a medium bowl combine eggs, egg whites, milk, salt and pepper. Beat with a fork until combined but not frothy.
Coat an unheated large nonstick skillet with flared sides with cooking spray. Preheat skillet over medium heat.
Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges. With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2 minutes.
Fold in spinach, tomatoes and turkey bacon. Cook about 1 minute more or until egg mixture is cooked through but still moist. If desired, top with basil.