|10 min||10 min||20 min||2|
|1/2 cup shredded||Cheddar cheese, reduced fat (18%) (or vegan cheddar)|
|1 1/4 cup||Egg white|
|1 tsp||Extra virgin olive oil|
|1 1/4 cup||Plum tomatoes|
|1 pinch||Salt and pepper (sea salt)|
|2 slice||Turkey bacon, raw (nitrate free)|
|4 slice||Bread, sprouted, whole grain, Ezekiel|
1. Microwave the turkey bacon strips (should take about three minutes or so) right off the bat and then set them aside. After cooking the bacon, whisk together the egg whites as well as the sea salt and pepper while you let your skillet heat up on the stove.
Alternatively - cook turkey bacon in a non-stick skillet turning once till they reach desired crispiness!
2. Once your skillet reaches the right temperature (after a couple of minutes on medium high heat) you’ll want to pour in the egg white mixture, giving it a quick swirl or two to create gently scrambled eggs that stick together.
3. From there, simply slap the egg whites on a piece of toast and then top with cheese, turkey bacon, and the diced tomatoes.
are a great source of protein and contain important B-vitamins!