Summer vacations always include family breakfast. Here’s our take on some delicious, hearty scrambled eggs with seasonal white corn, served with a side of turkey bacon and your favorite fresh fruit.
Makes 2 servings.
1 whole egg
3 egg whites
1/4 cup white corn, cut off the cob
1 cup spinach (1 handful)
3 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh chives
1 large tomato, diced
1. Coat a skillet with oil spray and heat over medium-low heat.
2. In a bowl, whisk together the whole egg and egg whites. Stir in the corn, spinach, parsley, chives, and tomato.
3. Cook the egg mixture, stirring occasionally, until the greens are wilted and eggs are no longer runny. Divide the eggs equally between 2 plates. Serve with turkey bacon and a small side of fresh fruit.