YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Egg White Breakfast Skillet with Spinach
A hearty skillet of golden potatoes and crispy turkey bacon folded into fluffy egg whites and wilted spinach, topped with a slice of creamy avocado.
INGREDIENTS
3/4 cup Egg Whites
2 slices Turkey Bacon
150g Yukon Gold Potato, diced
1 tablespoon Extra Virgin Olive Oil
2 cups Fresh Spinach
1/4 medium Avocado, sliced
PREPARATION
Dice the Yukon Gold potato into small, uniform cubes to ensure even cooking.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the diced potatoes to the skillet and sauté for 8-10 minutes, turning occasionally, until they are golden brown and tender.
Chop the turkey bacon into bite-sized pieces and add them to the skillet with the potatoes, cooking for another 3-4 minutes until the bacon is crispy.
Add the fresh spinach to the pan and stir for 1 minute until the leaves are just wilted.
Reduce the heat to medium and pour the egg whites over the potato and bacon mixture.
Gently scramble the egg whites with a spatula until they are fully set and fluffy.
Slide the mixture onto a plate and top with the fresh avocado slices before serving.