YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Spinach Egg Scramble with Sweet Potato Hash
Pan-seared sweet potato hash and eggs scrambled with fresh spinach, topped with salty turkey bacon for a perfectly golden finish.
INGREDIENTS
2 slices Turkey Bacon
2 large Eggs
2 tablespoons Liquid Egg Whites
120 grams Sweet Potato, diced
1 cup Fresh Baby Spinach
1 teaspoon Avocado Oil
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until the bacon is crisp and browned on both sides.
Remove the bacon from the skillet, let it cool slightly, and then chop it into small pieces.
Add the avocado oil to the same skillet and toss in the diced sweet potatoes.
Sauté the sweet potatoes over medium heat for 8-10 minutes, stirring occasionally, until they are tender and have developed a golden-brown crust.
In a small bowl, whisk together the whole eggs and egg whites until well combined.
Add the fresh baby spinach to the skillet with the sweet potatoes and cook for 1 minute until just wilted.
Reduce the heat to low-medium and pour the egg mixture into the skillet.
Gently scramble the eggs with the vegetables until they are just set and no longer liquid.
Fold in the chopped turkey bacon and season with a pinch of sea salt and black pepper before serving hot.