Fit Slam® Recipe

Prepare produce and turkey bacon

Rinse the baby spinach and pat dry. Rinse and halve the grape tomatoes. If using refrigerated precooked turkey bacon, warm the two strips in a skillet over medium heat for 1–2 minutes per side until heated and slightly crisp, or heat in microwave according to package instructions (about 20–30 seconds). Keep warm and set aside.

Toast English muffin

Split the English muffin and toast to desired doneness in a toaster or under a broiler for 1–3 minutes. If desired, spread the optional reduced-fat butter on the hot muffin halves and set aside.

Cook spinach and tomatoes

Heat a nonstick skillet over medium and add the olive oil or use cooking spray to coat the pan. Add the spinach and sauté for 30–45 seconds until just wilted. Add the halved grape tomatoes and cook with the spinach for another 30–60 seconds, stirring gently, until tomatoes are slightly warmed but still hold shape.

Scramble egg whites

Pour the 1.25 cups of liquid egg whites into the skillet with the wilted spinach and tomatoes. Season with the measured salt and black pepper. Let the edges set for 10–15 seconds, then using a spatula gently push cooked edges toward the center, allowing uncooked egg whites to flow to the pan. Continue to gently fold and scramble until the eggs are fully cooked but still moist, about 2–3 minutes total. Remove from heat.

Assemble and plate

Place the scrambled egg whites with spinach and tomatoes on a plate. Arrange the two turkey bacon strips beside the eggs. Add the toasted English muffin halves on the plate. Serve the seasonal fruit (about 3/4 cup) in a small bowl or alongside the eggs. Serve immediately while hot.

Notes

Adjust seasoning to taste. For added flavor, sprinkle a tablespoon of reduced-fat shredded cheese into the eggs during the last 30 seconds of cooking (optional). For a lower-sodium option, use low-sodium turkey bacon and reduce added salt.