YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Sautéed Greens and Crispy Turkey Bacon
Enjoy this versatile dish featuring light and airy scrambled eggs enhanced with a blend of whole eggs and egg whites, accompanied by a medley of sautéed spinach, cherry tomatoes, and onions. Crispy turkey bacon adds a savory crunch, creating a balanced meal that is both satisfying and nutritious.
INGREDIENTS
3 large Whole Eggs
2 large Egg Whites
2 slices Turkey Bacon
1 cup Spinach
5 Cherry Tomatoes
1 small Onion
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Crisp the turkey bacon in a non-stick skillet over medium heat until cooked through and slightly crispy, then set aside on a paper towel to absorb extra grease.
Dice the small onion and halve the cherry tomatoes. In the same skillet, add olive oil and sauté the onions until translucent.
Add the spinach and cherry tomatoes to the skillet and cook until the spinach wilts slightly, about 1-2 minutes. Season lightly with salt and pepper, then remove from heat and set aside.
In a bowl, whisk together the whole eggs and egg whites until well blended. Season lightly with salt and pepper.
Pour the egg mixture into a clean non-stick skillet over medium-low heat. Allow the eggs to sit undisturbed for a few seconds, then gently stir with a spatula to create soft curds. Continue cooking until the eggs are softly scrambled and slightly runny, then remove from heat. The carryover heat will finish cooking the eggs.
Plate the fluffy scrambled eggs, spoon the sautéed greens and tomatoes over the top, and serve with crispy turkey bacon on the side.