YOUR SOLIN GENERATED RECIPE
Scrambled Egg Whites with Sautéed Spinach and Turkey Bacon
Lightly scrambled egg whites tossed with sautéed spinach, served alongside crispy turkey bacon and a slice of warm sprouted grain toast.
INGREDIENTS
0.67 cup Egg Whites
2 slices Turkey Bacon
2 cups Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat a large non-stick skillet over medium heat and cook the turkey bacon until it reaches your desired level of crispiness.
Remove the bacon from the pan and set aside on a paper towel-lined plate to drain.
In the same skillet, add the extra virgin olive oil and the fresh spinach, sautéing for one to two minutes until the leaves are just wilted.
Pour the liquid egg whites into the skillet with the spinach and stir gently with a spatula until the eggs are fully set and fluffy.
While the eggs are finishing, toast the sprouted grain bread until golden brown.
Plate the scrambled egg whites and spinach next to the turkey bacon and toast, finishing with a crack of fresh black pepper if desired.