YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Spinach Egg White Omelet with Sweet Potato Hash
A fluffy egg white omelet stuffed with crispy turkey bacon and spinach, served alongside a hearty sweet potato hash with golden caramelized edges.
INGREDIENTS
0.7 cup Egg Whites
2 slices Turkey Bacon
1.5 cups diced Sweet Potato
1 cup Fresh Spinach
1.5 tablespoons Avocado Oil
0.25 cup diced Yellow Onion
PREPARATION
Peel and dice the sweet potato into small half-inch cubes and finely chop the yellow onion.
Heat one tablespoon of avocado oil in a large non-stick skillet over medium-high heat.
Add the sweet potatoes and onions to the skillet, seasoning with a pinch of sea salt and pepper.
Sauté the potatoes for 10-12 minutes, stirring occasionally, until they are tender and have developed golden caramelized edges.
While the potatoes cook, place the turkey bacon in a separate small skillet over medium heat and cook until crispy, then chop into small pieces.
In a small bowl, whisk the egg whites slightly to aerate them.
Heat the remaining half tablespoon of avocado oil in a clean non-stick omelet pan over medium heat.
Pour the egg whites into the pan and let them set for about 2 minutes until the edges are firm.
Layer the fresh spinach and chopped turkey bacon over one half of the egg whites.
Carefully fold the omelet in half and cook for another minute until the spinach is slightly wilted and the egg is fully set.
Plate the omelet alongside the sweet potato hash and serve immediately.