YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Sautéed Spinach and Turkey Bacon
Soft-scrambled eggs whisked with Greek yogurt and served with wilted spinach and crispy turkey bacon for a savory, protein-packed start to your day.
INGREDIENTS
2 Large Eggs
4 slices Turkey Bacon
2 cups Fresh Spinach
2 tablespoons Nonfat Greek Yogurt
1.5 teaspoons Avocado Oil
35 grams Avocado
PREPARATION
Place the turkey bacon in a cold skillet and turn the heat to medium, cooking until the edges are crispy and browned.
Remove the bacon and set aside on a paper towel, then add half of the avocado oil to the same skillet.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove and set aside.
In a small bowl, whisk the eggs and Greek yogurt together until completely smooth and slightly frothy.
Wipe the skillet clean, add the remaining avocado oil, and pour in the egg mixture over medium-low heat.
Gently push the eggs across the pan with a spatula, creating soft curds until they are just set and creamy.
Plate the scrambled eggs alongside the sautéed spinach and turkey bacon, finishing with sliced fresh avocado and a pinch of black pepper.