YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Spinach Egg Scramble with Roasted Sweet Potatoes
Pan-seared turkey bacon and eggs scrambled with fresh spinach, served alongside oven-roasted sweet potato cubes for a satisfying crunch.
INGREDIENTS
2 slices Turkey Bacon
2 large Eggs
150 grams Sweet Potato, diced
1 cup Fresh Spinach
2 teaspoons Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the diced sweet potatoes with one teaspoon of olive oil and a pinch of sea salt on a baking sheet.
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.
While potatoes roast, heat a non-stick skillet over medium heat and cook the turkey bacon until it reaches your desired crispiness.
Remove the bacon from the pan, chop it into bite-sized pieces, and set aside.
In the same skillet, add the remaining teaspoon of olive oil and the fresh spinach, sautéing until just wilted.
Whisk the eggs in a small bowl and pour them into the skillet with the spinach.
Add the chopped turkey bacon back into the pan and scramble everything together until the eggs are fully set.
Serve the egg scramble immediately alongside the hot roasted sweet potatoes.