YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Sautéed Spinach and Turkey Bacon
Pan-scrambled eggs whisked with Greek yogurt and folded over wilted spinach, served with skillet-seared turkey bacon for a savory, satisfying crunch.
INGREDIENTS
3 Large Eggs
2 slices Turkey Bacon
2 cups Fresh Baby Spinach
1 tablespoon Plain Non-fat Greek Yogurt
2 teaspoons Extra Virgin Olive Oil
1/2 cup Cherry Tomatoes, halved
PREPARATION
Whisk the eggs in a small bowl with the Greek yogurt, a pinch of sea salt, and black pepper until the mixture is smooth and combined.
Place a non-stick skillet over medium heat and cook the turkey bacon slices until they reach your desired level of crispness.
Remove the bacon from the skillet and set aside on a plate lined with a paper towel to drain.
Wipe the skillet clean if necessary, then add the olive oil and increase the heat slightly.
Add the halved cherry tomatoes and baby spinach to the skillet, sautéing for 2-3 minutes until the spinach is wilted and the tomatoes are softened.
Lower the heat to medium-low and pour the egg mixture directly over the vegetables.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft curds and ensuring they remain creamy.
Remove the skillet from the heat just before the eggs look fully set, as they will continue to cook from the residual heat.
Serve the creamy scrambled eggs immediately alongside the crispy turkey bacon.