Scrambled Egg Whites W/ Shiitake Mushrooms and Turkey Bacon
photo by Stephanie Y.
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 1.23 ml fresh parsley, chopped
- black pepper, ground
- 14.79 ml water
- 3 eggs, white(s)
- 0 shiitake mushroom, cap(s) cut into julienne strips
- 2 slice turkey bacon
directions
- Heat a 9" nonstick skillet over medium high heat and coat with non-fat vegetable cooking spray.
- Take the two strips of turkey bacon and pan heat until cooked through and crispy ? approximately 1 - 2 minutes for each side. Remove the bacon from the pan and immediately
- Place the mushrooms in the same skillet and saut�© until slightly browned ? approximately 1 - 2 minutes. Remove from heat and set aside.
- In a small bowl, whisk together egg whites and water. Season to taste with the pepper. Place the eggs in the nonstick skillet and stir until cooked through - approximately 1 minute or until the edges begin to set. Do not overcook.
- Arrange the eggs and the mushrooms on a plate, sprinkle with parsley and add two strips of turkey bacon on the side.
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