Crispy Turkey Bacon and Spinach Egg Scramble with Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Turkey Bacon and Spinach Egg Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Turkey Bacon and Spinach Egg Scramble with Roasted Potatoes

Pan-scrambled eggs with wilted spinach and turkey bacon, served alongside roasted potatoes finished with a dash of smoky paprika.

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NUTRITION

458kcal
Protein
23g
Fat
27.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

2 slices Turkey Bacon

175 grams Red Potato

1 cup Fresh Spinach

1 tablespoon Avocado Oil

1/4 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice the red potatoes into small cubes, toss with half the avocado oil and smoked paprika, then roast for 20-25 minutes until golden.

  • 3

    While potatoes roast, heat the remaining oil in a non-stick skillet over medium heat.

  • 4

    Cook the turkey bacon until crisp, then remove and chop into bite-sized pieces.

  • 5

    In the same skillet, add the fresh spinach and sauté until just wilted.

  • 6

    Whisk the eggs in a small bowl and pour into the skillet with the spinach.

  • 7

    Gently scramble the eggs until set, then stir in the chopped turkey bacon.

  • 8

    Serve the scramble immediately alongside the hot roasted potatoes.

Crispy Turkey Bacon and Spinach Egg Scramble with Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Turkey Bacon and Spinach Egg Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Turkey Bacon and Spinach Egg Scramble with Roasted Potatoes

Pan-scrambled eggs with wilted spinach and turkey bacon, served alongside roasted potatoes finished with a dash of smoky paprika.

NUTRITION

458kcal
Protein
23g
Fat
27.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

2 slices Turkey Bacon

175 grams Red Potato

1 cup Fresh Spinach

1 tablespoon Avocado Oil

1/4 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice the red potatoes into small cubes, toss with half the avocado oil and smoked paprika, then roast for 20-25 minutes until golden.

  • 3

    While potatoes roast, heat the remaining oil in a non-stick skillet over medium heat.

  • 4

    Cook the turkey bacon until crisp, then remove and chop into bite-sized pieces.

  • 5

    In the same skillet, add the fresh spinach and sauté until just wilted.

  • 6

    Whisk the eggs in a small bowl and pour into the skillet with the spinach.

  • 7

    Gently scramble the eggs until set, then stir in the chopped turkey bacon.

  • 8

    Serve the scramble immediately alongside the hot roasted potatoes.