YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Spinach and Turkey Bacon
Pan-scrambled egg whites with wilted spinach and crispy turkey bacon, paired with roasted sweet potato cubes and fresh, juicy blueberries.
INGREDIENTS
1/4 cup Liquid Egg Whites
1 slice Turkey Bacon
1 cup Fresh Spinach
1 tsp Avocado Oil
1/2 cup Blueberries
100 grams Roasted Sweet Potato
PREPARATION
Preheat your oven to 400°F and toss the cubed sweet potatoes with a small portion of the avocado oil.
Roast the sweet potatoes for 20 minutes or until they are tender and slightly browned on the edges.
Place the turkey bacon in a non-stick skillet over medium heat and cook until it reaches your desired level of crispness.
Remove the bacon from the skillet, chop it into small pieces, and set it aside.
Add the remaining avocado oil and the fresh spinach to the same skillet, sautéing until the leaves are just wilted.
Pour the liquid egg whites into the skillet and scramble gently with the spinach until the eggs are fully set.
Fold the chopped turkey bacon back into the egg white mixture.
Transfer the scramble to a plate and serve immediately alongside the roasted sweet potatoes and fresh blueberries.