Scrambled Egg Whites W/ Shiitake Mushrooms and Turkey Bacon |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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From the David Kirsch Ultimate NY Body Plan: At the Madison Square Club, plain scrambled egg whites will never do. Liven that breakfast platter David Kirsch Ingredients:
1/4 teaspoon fresh parsley, chopped |
black pepper, ground |
1 tablespoon water |
3 eggs, white(s) |
shiitake mushroom, cap(s) cut into julienne strips |
2 slices turkey bacon |
Directions:
1. Heat a 9 nonstick skillet over medium high heat and coat with non-fat vegetable cooking spray.
2. 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
3. Place the mushrooms in the same skillet and saut�© until slightly browned ? approximately 1 - 2 minutes. Remove from heat and set aside.
4. 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.
5. 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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