YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Spinach Egg White Omelet with Roasted Sweet Potatoes
Enjoy a savory morning start with a fluffy egg white omelet accented by a hint of spinach and a crisp slice of turkey bacon. Served alongside hearty roasted sweet potatoes enhanced with a drizzle of olive oil and a refreshing slice of avocado, this breakfast strikes the perfect balance between light and satisfying.
INGREDIENTS
4 large egg whites (132g)
1 slice turkey bacon (15g)
1 cup raw spinach (30g)
300g roasted sweet potato
2 teaspoons olive oil (9g)
1/4 avocado (50g)
1/8 cup low-fat cheddar cheese (15g)
PREPARATION
Preheat the oven to 400°F (200°C) for roasting the sweet potatoes.
Peel and dice the sweet potato into 1/2-inch cubes. Toss with olive oil, salt, and pepper, and spread evenly on a baking sheet.
Roast the sweet potato cubes for about 25-30 minutes or until tender and lightly crispy on the edges, stirring halfway through.
While the sweet potatoes roast, lightly crisp the turkey bacon in a nonstick skillet over medium heat. Remove and set aside.
In a bowl, whisk together the egg whites and a pinch of salt and pepper.
Heat a nonstick skillet on medium-low heat and add the raw spinach. Sauté until just wilted.
Pour in the egg whites over the spinach and cook gently. Once the egg whites begin to set, sprinkle the low-fat cheddar cheese on top.
When almost set, crumble the crispy turkey bacon over the omelet and fold it in half, cooking for an additional minute to let the cheese melt.
Plate the omelet alongside the roasted sweet potatoes. Top the sweet potatoes with diced avocado for a creamy finish.
Enjoy your balanced, flavorful breakfast!