YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Egg White Scramble with Roasted Sweet Potato
Enjoy a vibrant breakfast featuring fluffy egg white scramble infused with crisp turkey bacon, paired with tender roasted sweet potato, a toasted whole wheat slice, and creamy avocado. The warm, comforting flavors are perfectly balanced by a drizzle of olive oil, making this a satisfying and energizing start to your day.
INGREDIENTS
7 egg whites
3 slices turkey bacon
1 medium sweet potato
1 tsp olive oil (for roasting)
0.5 tbsp olive oil (for scramble)
0.5 tbsp olive oil (extra drizzle)
1 slice whole wheat toast
1/2 medium avocado
PREPARATION
Preheat the oven to 425°F. Wash and dice the medium sweet potato into 1/2-inch cubes. Toss the cubes with 1 teaspoon of olive oil, salt, and pepper, and spread them on a baking sheet.
Roast the sweet potato cubes in the oven for 25-30 minutes, stirring halfway through, until tender and slightly crispy on the edges.
While the sweet potatoes roast, place the turkey bacon in a cold nonstick skillet. Turn the heat to medium and cook until the bacon becomes crispy, about 5-7 minutes. Transfer to paper towels to drain excess oil, then roughly chop.
In a bowl, whisk the egg whites lightly. Heat a nonstick skillet over medium heat and add 0.5 tablespoon of olive oil. Pour in the egg whites and cook gently, stirring occasionally.
When the egg whites start to set, add in the chopped turkey bacon and any desired seasoning, and continue to scramble until fully cooked.
Toast the whole wheat bread until golden. Slice the avocado into thin pieces.
Plate the egg white scramble alongside the roasted sweet potatoes, and serve with the toasted bread topped with avocado slices. Drizzle an additional 0.5 tablespoon of olive oil over the scramble for extra flavor and richness.
Enjoy your nutrient-packed breakfast!