Crispy Bacon and Egg White Scramble with Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Bacon and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Bacon and Egg White Scramble with Sautéed Spinach

A fluffy egg white and whole egg scramble tossed with savory bacon and wilted spinach, served alongside golden roasted sweet potatoes for a soul-satisfying, smoky finish.

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NUTRITION

397kcal
Protein
35.6g
Fat
17.2g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1 Large Egg

2 slices Bacon

2 cups Fresh Spinach

1/2 cup cubed Sweet Potato

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt.

  • 2

    Spread the potatoes on a parchment-lined baking sheet and roast for 20 minutes until the edges are golden and tender.

  • 3

    While the potatoes roast, place the bacon slices in a cold non-stick skillet and turn the heat to medium, cooking until perfectly crisp.

  • 4

    Remove the bacon to a paper towel to drain, then chop it into bite-sized pieces.

  • 5

    Wipe most of the fat from the skillet, add the remaining olive oil, and sauté the spinach until it just begins to wilt.

  • 6

    Whisk the egg whites and the whole egg together in a small bowl and pour the mixture into the skillet over the spinach.

  • 7

    Gently scramble the eggs over medium-low heat until they are set but still moist.

  • 8

    Fold in the crispy bacon pieces and serve the scramble immediately alongside the roasted sweet potatoes.

Crispy Bacon and Egg White Scramble with Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Bacon and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Bacon and Egg White Scramble with Sautéed Spinach

A fluffy egg white and whole egg scramble tossed with savory bacon and wilted spinach, served alongside golden roasted sweet potatoes for a soul-satisfying, smoky finish.

NUTRITION

397kcal
Protein
35.6g
Fat
17.2g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1 Large Egg

2 slices Bacon

2 cups Fresh Spinach

1/2 cup cubed Sweet Potato

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt.

  • 2

    Spread the potatoes on a parchment-lined baking sheet and roast for 20 minutes until the edges are golden and tender.

  • 3

    While the potatoes roast, place the bacon slices in a cold non-stick skillet and turn the heat to medium, cooking until perfectly crisp.

  • 4

    Remove the bacon to a paper towel to drain, then chop it into bite-sized pieces.

  • 5

    Wipe most of the fat from the skillet, add the remaining olive oil, and sauté the spinach until it just begins to wilt.

  • 6

    Whisk the egg whites and the whole egg together in a small bowl and pour the mixture into the skillet over the spinach.

  • 7

    Gently scramble the eggs over medium-low heat until they are set but still moist.

  • 8

    Fold in the crispy bacon pieces and serve the scramble immediately alongside the roasted sweet potatoes.