YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Spinach Omelet with Roasted Sweet Potatoes
Savor a morning burst of flavor with a perfectly fluffy omelet loaded with fresh spinach, a hint of melted cheese, and a solitary slice of crispy turkey bacon. Paired with tender, roasted sweet potatoes drizzled with extra virgin olive oil, this breakfast is a delightful balance of savory and subtly sweet notes to start your day energized.
INGREDIENTS
1 large egg
2 egg whites
1 slice turkey bacon
1 cup fresh spinach
1.5 medium sweet potato
3 tbsp shredded cheddar cheese
2.5 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 400°F for the roasted sweet potatoes.
Wash the sweet potato thoroughly and cut it into 1/2-inch cubes. Toss the cubes with 1.5 tsp of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until tender and lightly crisp.
While the potatoes are roasting, lightly crisp the turkey bacon in a non-stick skillet over medium heat, then set it aside on a paper towel-lined plate.
In a bowl, whisk together the whole egg and egg whites with a pinch of salt and pepper.
Heat the remaining 1 tsp olive oil in a non-stick skillet over medium heat. Add the spinach and sauté until just wilted.
Pour in the egg mixture over the spinach, allowing it to gently cook. Sprinkle the shredded cheddar cheese over the top and add the crumbled turkey bacon.
Cook until the edges set, then fold the omelet over. Continue cooking for another minute until the cheese melts and the omelet is cooked through.
Plate the omelet alongside a serving of the roasted sweet potatoes. Serve warm and enjoy your balanced, protein-friendly breakfast.