YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Egg White Scramble with Sautéed Spinach
Pan-seared turkey bacon and egg whites scrambled with fresh baby spinach and cherry tomatoes, featuring a satisfyingly smoky aroma.
INGREDIENTS
3/4 cup Liquid Egg Whites
3 slices Turkey Bacon
2.5 cups Baby Spinach
1 tablespoon Avocado Oil
2/3 cup Cherry Tomatoes
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Place the turkey bacon slices in the skillet and cook for 3-4 minutes per side until they reach a golden, crispy texture.
Remove the bacon from the pan, chop into small pieces, and set aside on a paper towel.
In the same skillet, add the cherry tomatoes and sauté for about 2 minutes until the skins begin to blister.
Add the baby spinach to the skillet and toss with the tomatoes until the leaves are just wilted.
Reduce the heat to medium and pour in the liquid egg whites.
Using a silicone spatula, gently fold the eggs and vegetables together until the whites are fully set and fluffy.
Stir the chopped crispy turkey bacon back into the scramble and season with a pinch of sea salt and cracked black pepper.
Serve immediately while hot.