YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Spinach Egg Scramble with Roasted Sweet Potatoes
Start your morning with a delicious, savory scramble featuring crispy turkey bacon, fresh spinach, and perfectly fluffy eggs, paired with hearty roasted sweet potatoes coated in olive oil and seasoned to perfection.
INGREDIENTS
2 large eggs
2 slices turkey bacon
1 cup raw spinach
1 large sweet potato (approx. 200g)
2 tbsp olive oil
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F. Wash the sweet potato and cut it into 1/2-inch cubes.
Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Roast the sweet potatoes in the oven for 25-30 minutes or until fork-tender and lightly crispy on the edges, stirring halfway through.
While the sweet potatoes are roasting, heat a non-stick skillet over medium heat and add the remaining tablespoon of olive oil.
Place the turkey bacon in the skillet and cook until crispy, about 3-4 minutes per side. Remove bacon and set aside on a paper towel-lined plate.
In the same skillet, add the spinach and sauté for about 1 minute until just wilted.
Beat the eggs in a bowl with a pinch of salt and pepper. Pour the eggs over the spinach in the skillet.
Allow the eggs to set for a moment before gently stirring, creating soft curds and incorporating the spinach evenly.
Chop the crispy turkey bacon and add it to the egg scramble, stirring to combine.
Plate the egg scramble alongside a generous serving of roasted sweet potatoes and serve warm.