Scrambled Egg Whites W Shiitake Mushrooms and Turkey Bacon
Start your day with a protein-packed and flavorful twist on a breakfast classic with this Scrambled Egg Whites with Shiitake Mushrooms and Turkey Bacon recipe. This low-fat, high-protein dish features fluffy, seasoned egg whites paired with the earthy umami of sautéed shiitake mushrooms and the smoky crisp of turkey bacon. A touch of garlic enhances the aroma, while a sprinkle of chopped green onions adds a fresh and vibrant finishing touch. Perfect for a quick 20-minute meal, this hearty yet healthy dish is ideal for anyone looking to enjoy a satisfying breakfast or brunch with fewer calories and more nutrition. Serve it on its own or alongside whole-grain toast for a balanced start to your day!
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Recipe Information
Ingredients
- 6 large Egg whites
- 1 cup (sliced) Shiitake mushrooms
- 3 slices Turkey bacon
- 1 tablespoon Olive oil
- 1 teaspoon (minced) Garlic
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons (chopped) Green onions
Instructions
1. Prepare the ingredients: Separate the egg whites from the yolks and place the egg whites in a bowl. Slice the shiitake mushrooms thinly. Chop the green onions and set aside.
2. Preheat a non-stick skillet over medium heat. Add 1 tablespoon of olive oil and let it heat up for 1 minute.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
4. Add the sliced shiitake mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they are softened and golden brown. Remove the mushrooms from the skillet and set aside.
5. Place the turkey bacon in the same skillet and cook for 2-3 minutes per side, or until crispy. Remove from the skillet, chop into bite-sized pieces, and set aside.
6. Lower the heat to medium-low and pour the egg whites into the skillet. Season with salt and black pepper. Stir gently and continuously with a spatula until the egg whites are just set but still soft, around 2-3 minutes.
7. Add the cooked mushrooms and turkey bacon back into the skillet with the scrambled egg whites, stirring to combine. Cook for an additional 1 minute to warm everything through.
8. Remove the skillet from the heat and transfer the mixture to serving plates. Garnish with chopped green onions and serve immediately.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1595 mg | 69% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.8 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 816 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
