YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Turkey Bacon
A light yet satisfying breakfast scramble that combines the fluffiness of egg whites and a whole egg with savory turkey bacon and vibrant veggies. This dish is pan-seared in a hint of olive oil to bring out the natural sweetness of the peppers and onions, creating a balanced breakfast that meets your nutritional goals.
INGREDIENTS
3 egg whites
1 whole egg
2 slices turkey bacon
1 cup spinach
1/4 cup chopped red bell pepper
1/4 cup chopped onion
1 tsp olive oil
PREPARATION
Crack the whole egg and separate the egg whites, placing 3 egg whites in a bowl along with the whole egg. Whisk them together until well combined.
Chop the red bell pepper and onion into small pieces. Rinse the spinach thoroughly and set aside.
Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.
Add the chopped onions and red bell pepper to the skillet, sautéing until they are slightly softened, about 2-3 minutes.
Add the turkey bacon slices to the skillet and cook until they begin to crisp, about 2 minutes. Break them into smaller pieces if desired.
Pour the egg mixture into the skillet over the veggies and bacon. Allow it to set for a moment, then gently stir and scramble with a spatula.
Once the eggs are partially set, fold in the spinach and continue cooking until the eggs are fully cooked and the spinach is wilted, about 2-3 minutes.
Remove from heat and serve immediately.