Calories: around 350 per two tacos.
Time: 20 minutes
2 corn tortillas
2 slices turkey bacon
1/2 cup of pre-washed spinach
1 slice provolone cheese
2 egg whites
1/2 medium ripe avocado
Salt and pepper to taste
Start by cooking the bacon until crispy, over medium to high heat in a pan. I use cooking spray. I also like to cook the spinach in the corner of the pan, so it smoked up a little bit. Just make sure they don’t touch.
Once the bacon is crispy, pick it up and crumble it on the side. Add the two egg whites to the pan with the spinach, and lower the heat to low to medium. Add salt and pepper to taste.
Keep moving the egg whites so they don’t burn. Once they are almost cooked and very scrambled, add the cheese shredded. Once the cheese melts, continue mixing with the egg whites and the spinach. Retire from heat.
Warm your two corn (tortillas) microwave if you are feeling lazy, or use a clean pan to do it over the stove. Once they are warm, divide the egg mixture, sprinkle with bacon crumbles, add fresh and washed chopped cilantro. Serve with 1/2 avocado in wedges, with lime juice and pepper.