YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Turkey Bacon
A light yet satisfying scramble featuring fluffy egg whites combined with a colorful medley of bell pepper, spinach, and onion, complemented by savory turkey bacon and a touch of creamy avocado. Sautéed in a hint of olive oil, this dish delivers the perfect balance of flavors and textures to kickstart your morning while fitting nicely into your protein and calorie goals.
INGREDIENTS
0.67 cup Egg Whites (approx 162g)
3 slices Turkey Bacon (approx 51g)
0.5 medium Bell Pepper, diced (approx 60g)
1 cup Spinach (approx 30g)
0.25 cup chopped Onion (approx 40g)
1.5 teaspoons Olive Oil (approx 7.5g)
0.25 medium Avocado (approx 50g)
PREPARATION
Crack and measure out 0.67 cup of egg whites into a bowl.
Dice the bell pepper and chop the onion; rinse the spinach and set aside.
In a non-stick skillet, heat 1.5 teaspoons of olive oil over medium heat.
Add the diced bell pepper and chopped onion to the skillet. Sauté until softened, about 2-3 minutes.
Add the spinach and sauté just until it wilts, about 1 minute.
Crumble the turkey bacon into the skillet and cook for an additional 1-2 minutes until it begins to crisp.
Pour in the egg whites, gently stirring to combine with the veggies and bacon. Continue cooking until the egg whites are fully set, about 3-4 minutes.
Remove from heat and transfer the scramble to a plate.
Top with diced avocado and serve immediately.