Scrambled Egg Whites with Shiitake Mushrooms and Turkey Bacon

Ingredients

• 1 serving pepper black
• 3  eggs 
• 0.3 teaspoon parsley fresh chopped
• 1 serving shiitake mushroom cut into julienne strips
• 2 slices at least of turkey bacon 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• whisk

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.
2. Remove the bacon from the pan and immediately3
3. Place the mushrooms in the same skillet and saut�© until slightly browned ? approximately 1 - 2 minutes.
4. Remove from heat and set aside.4 In a small bowl, whisk together egg whites and water. Season to taste with the pepper.
5. 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.