Ingredients

• 4 egg whites

• 2 slices smoked salmon bacon

• 1 jalapeño

• 5 mini heirloom tomatoes

• 2 tablespoons red onion

• 2 tablespoons manchego anejo cheese, shredded

• 1/4 tablespoon butter

• 1/2 tablespoon non-fat milk

• kosher salt, a pinch

• pepper, a pinch

Directions

Dice jalapeño, removing seeds and membrane (if you desire … you may want the heat and in that case, keep it in – my brother-in-law, Dave certainly would.  He loves heat and spice.  He does live in Texas, however, and I think they like things spicy there!). Chop red onion and set aside.  Halve, or quarter – depending on size, your mini heirloom tomatoes.

Sautè salmon bacon in butter for 2 minutes on first side and 1 minute on second side. Remove from pan and cut into small pieces.  Add bacon back to the pan, adding diced jalapeños, red onion and tomatoes.  Sprinkle a pinch of kosher salt and pepper over your vegetables. Crack your eggs, putting the whites into a bowl (save the yolks for another use, if you desire).  Add milk, a pinch of kosher salt and a pinch of pepper.  Whisk together and pour over mixture in pan.  Scramble together over medium-low heat. Enjoy!

Until next time, Kris