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Turkish Eggs with Tempeh Bacon

Eggs ain't just for breakfast anymore!

9 organic cage free eggs
Diced scallions
2 tsp olive oil
1 jar roasted red peppers
1/2 tsp red pepper flakes
1 can drained diced tomatoes
Kosher salt & pepper
2 T fresh italian parsley
Garlic stuffed green olives
Gorgonzola cheese
1 pkg Lightlife Fakin’ Bacon tempeh strips
Whole wheat pita pockets

Heat 1 tsp olive oil in skillet and gently brown tempeh bacon strips on both sides over medium-high heat. Set aside. Heat 1 tsp olive oil and cook diced scallions until soft.  Reduce heat to low. Add in scrambled eggs. As they begin to cook, add in roasted red pepper, diced tomatoes, red pepper flakes, salt and pepper. When mixture is cooked to your liking, gently mix in just a little gorgonzola cheese. Garnish with garlic stuffed green olives and fresh parsley. Serve with warm pita bread triangles.

This recipe turns eggs into a savory, protein rich, colorful flavor explosion! Entire meal takes 15 minutes from start to finish!

"I used to run with doubt but now it can’t keep up."

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One Comment
  1. Grace #

    in fact, has l’m looking at it l have already finish eating it. it looks so delicious and good looking.

    I will do it to know how it will taste.

    May 31, 2012

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