YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Egg White Scramble with Roasted Sweet Potatoes
Pan-seared turkey bacon and fluffy egg whites scrambled with baby spinach, served alongside oven-roasted sweet potato cubes for a satisfying, caramelized finish.
INGREDIENTS
3 slices Turkey Bacon
0.5 cup Egg Whites
1.5 cups cubed Sweet Potato
1.5 teaspoons Avocado Oil
1 cup Baby Spinach
0.5 cup diced Red Bell Pepper
0.25 Avocado
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes until they are tender and slightly browned.
While the potatoes roast, place the turkey bacon in a non-stick skillet over medium heat and cook until crispy, then remove and chop into small bits.
Wipe the skillet clean, add the remaining half teaspoon of oil, and sauté the diced red bell peppers for 3-4 minutes until softened.
Lower the heat to medium-low and pour in the egg whites and baby spinach.
Gently scramble the mixture until the egg whites are fully set and the spinach has wilted.
Stir the crispy turkey bacon bits back into the scramble.
Plate the egg white scramble alongside the roasted sweet potatoes and top with fresh avocado slices.