Egg White and Spinach Scramble with Turkey Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Spinach Scramble with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Turkey Bacon

Start your day with a light yet satisfying scramble featuring fluffy egg whites, savory turkey bacon, and a medley of fresh greens and tomatoes, finished with a sprinkle of tangy reduced-fat feta. A side of quinoa adds a subtle nutty flavor and extra texture for a balanced, energizing meal.

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NUTRITION

380kcal
Protein
36g
Fat
19.2g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

2 slices turkey bacon (approx. 28g)

1/4 cup reduced-fat feta cheese (40g)

1 cup raw spinach (30g)

1/4 cup cooked quinoa (43g)

1 teaspoon olive oil (4.5g)

1/2 cup cherry tomatoes (75g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the turkey bacon slices to the skillet and cook until lightly crispy, then chop them into bite-sized pieces.

  • 3

    Add the raw spinach and halved cherry tomatoes to the skillet, sautéing gently until the spinach wilts slightly.

  • 4

    Pour in the egg whites and allow them to set around the edges, then gently stir to create soft curds.

  • 5

    Once the egg whites are mostly cooked, fold in the turkey bacon pieces and sprinkle the reduced-fat feta cheese evenly over the scramble.

  • 6

    Stir in the cooked quinoa and continue cooking for an additional minute to warm through all ingredients.

  • 7

    Season with salt and pepper to taste, then serve warm and enjoy your balanced breakfast.

Egg White and Spinach Scramble with Turkey Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Spinach Scramble with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Turkey Bacon

Start your day with a light yet satisfying scramble featuring fluffy egg whites, savory turkey bacon, and a medley of fresh greens and tomatoes, finished with a sprinkle of tangy reduced-fat feta. A side of quinoa adds a subtle nutty flavor and extra texture for a balanced, energizing meal.

NUTRITION

380kcal
Protein
36g
Fat
19.2g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

2 slices turkey bacon (approx. 28g)

1/4 cup reduced-fat feta cheese (40g)

1 cup raw spinach (30g)

1/4 cup cooked quinoa (43g)

1 teaspoon olive oil (4.5g)

1/2 cup cherry tomatoes (75g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the turkey bacon slices to the skillet and cook until lightly crispy, then chop them into bite-sized pieces.

  • 3

    Add the raw spinach and halved cherry tomatoes to the skillet, sautéing gently until the spinach wilts slightly.

  • 4

    Pour in the egg whites and allow them to set around the edges, then gently stir to create soft curds.

  • 5

    Once the egg whites are mostly cooked, fold in the turkey bacon pieces and sprinkle the reduced-fat feta cheese evenly over the scramble.

  • 6

    Stir in the cooked quinoa and continue cooking for an additional minute to warm through all ingredients.

  • 7

    Season with salt and pepper to taste, then serve warm and enjoy your balanced breakfast.