YOUR SOLIN GENERATED RECIPE
Creamy Egg and Lean Turkey Bacon Whole Wheat Pasta with Wilted Spinach
Enjoy a satisfying and hearty dish featuring whole wheat pasta tossed with scrambled eggs and crispy lean turkey bacon, enriched with a touch of creamy nonfat Greek yogurt and fresh wilted spinach. This comforting, balanced meal blends savory flavors and textures with a light creamy finish, perfect for any meal of the day.
INGREDIENTS
2 oz Whole Wheat Pasta
2 large Eggs
2 slices Lean Turkey Bacon
1/4 cup Nonfat Greek Yogurt
1 cup Spinach
PREPARATION
Cook the whole wheat pasta in a pot of boiling water according to package directions until al dente. Drain and set aside.
In a non-stick skillet over medium heat, crisp the turkey bacon until it's lightly browned. Once cooked, chop into bite-size pieces and set aside.
In the same skillet, scramble the eggs until just set. For extra creaminess, lower the heat and stir in the nonfat Greek yogurt to enrich the eggs.
Add the raw spinach to the eggs and gently cook until the leaves wilt, stirring occasionally.
Combine the cooked pasta with the egg mixture and turkey bacon. Toss everything together over low heat for a minute to allow the flavors to meld.
Season with salt and pepper to taste, and serve immediately.