YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Turkey Bacon
A vibrant scramble featuring fluffy egg whites mixed with a colorful medley of sautéed spinach, red bell pepper, onion, and mushrooms, accented by a crisp slice of turkey bacon and finished with a sprinkle of creamy feta. Served alongside a toasted whole wheat slice with avocado, this dish is a delightful balance of light protein and satisfying flavors to kickstart your day.
INGREDIENTS
4 large egg whites (approx. 120g)
1 slice turkey bacon (approx. 15g)
1/2 cup chopped spinach (approx. 15g)
1/4 cup diced red bell pepper (approx. 37g)
1/4 cup diced onion (approx. 40g)
1/4 cup sliced mushrooms (approx. 18g)
1 ounce crumbled feta cheese (approx. 28g)
1 slice whole wheat bread (approx. 28g)
1/4 portion avocado (approx. 34g)
PREPARATION
Preheat a non-stick skillet over medium heat.
Add the turkey bacon to the skillet and cook until crisp. Remove, crumble or chop into pieces, and set aside.
In the same skillet, add the diced onion, red bell pepper, and mushrooms. Sauté for 2-3 minutes until they begin to soften.
Add the spinach and continue cooking until wilted, about another 1-2 minutes.
Pour in the egg whites and gently stir to combine with the vegetables. Allow the mixture to cook while stirring occasionally until the egg whites are just set.
Sprinkle in the crumbled feta cheese and add the turkey bacon pieces. Stir lightly so the cheese starts to melt into the scramble.
While the scramble finishes cooking, toast the whole wheat bread.
Plate the scramble alongside the toasted bread and top the toast with sliced avocado or smash avocado lightly and spread over the toast.
Enjoy your balanced breakfast with a delightful mix of savory and creamy flavors.