YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Sautéed Spinach and Turkey Bacon
Soft-scrambled eggs folded with nutrient-dense baby spinach and served alongside salty, crisp turkey bacon for a satisfying morning start.
INGREDIENTS
2 slices Turkey Bacon
2 large Eggs
1/4 cup Egg Whites
2 cups Baby Spinach
2 teaspoons Avocado Oil
1 tablespoon Nutritional Yeast
PREPARATION
Place the turkey bacon in a cold skillet and turn the heat to medium, cooking until the edges are golden and crisp.
Remove the bacon and set aside on a paper towel-lined plate.
In the same skillet, add one teaspoon of avocado oil and the baby spinach, sautéing until just wilted, then remove the spinach from the pan.
In a small bowl, whisk together the whole eggs, egg whites, and nutritional yeast until well combined and slightly frothy.
Wipe the skillet clean and add the remaining teaspoon of avocado oil over medium-low heat.
Pour in the egg mixture and let it sit for a few seconds before gently folding with a spatula to create soft, creamy curds.
Just before the eggs are fully set, fold the sautéed spinach back into the scramble.
Plate the eggs immediately alongside the turkey bacon and season with a pinch of sea salt and cracked black pepper if desired.