YOUR SOLIN GENERATED RECIPE
Creamy Egg Pasta with Crispy Turkey Bacon and Fresh Peas
Enjoy a comforting yet nutrient-packed bowl of creamy egg pasta interlaced with crispy turkey bacon and vibrant fresh peas. This dish marries the richness of egg and a light creaminess from a splash of milk, balanced with the hearty texture of whole wheat pasta and the crunch of perfectly crisped turkey bacon for a satisfying meal.
INGREDIENTS
3 large Eggs
2 slices Turkey Bacon
1 ounce Whole Wheat Pasta (dry)
1/2 cup Fresh Peas
1/4 cup Low-Fat Milk
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Bring a pot of water to a boil and add a pinch of salt.
Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
In a small saucepan, lightly warm the low-fat milk with a tiny pinch of salt and freshly ground pepper; set aside.
In a non-stick skillet over medium heat, add the olive oil and crisp the turkey bacon until golden and crispy on both sides. Remove the bacon, chop into bite-sized pieces, and set aside.
In the same skillet, lower the heat and crack the eggs, stirring continuously to create soft, scrambled eggs. As they begin to set, gently fold in the warmed milk to create a creamy texture.
Stir in the cooked pasta and fresh peas, allowing them to warm through and absorb the egg mixture. Mix in the crispy turkey bacon.
Season with additional salt and pepper if needed, and serve immediately while warm.