YOUR SOLIN GENERATED RECIPE
Egg White Vegetable Scramble with Turkey Bacon
Sautéed egg whites with bell peppers and spinach, served alongside turkey bacon for a protein-packed breakfast with a satisfyingly crispy crunch.
INGREDIENTS
0.85 cup Egg Whites
2 slices Turkey Bacon
0.5 cup chopped Red Bell Pepper
1 cup Fresh Spinach
0.25 cup diced Yellow Onion
2 teaspoons Avocado Oil
PREPARATION
Heat a non-stick skillet over medium heat and add one teaspoon of avocado oil.
Place the turkey bacon slices in the skillet and cook until they reach your desired level of crispiness, then remove and set aside.
Add the remaining teaspoon of avocado oil to the same skillet and toss in the diced onions and red bell peppers.
Sauté the vegetables for 3-4 minutes until the onions are translucent and the peppers are tender.
Add the fresh spinach to the pan and stir until it just begins to wilt.
Lower the heat slightly and pour in the egg whites, stirring gently with a spatula to scramble.
Continue cooking until the egg whites are firm and opaque, then remove from the heat.
Plate the vegetable scramble and serve immediately with the crispy turkey bacon on the side.