YOUR SOLIN GENERATED RECIPE
Turkey Bacon and Egg Scramble
Pan-seared turkey bacon and sautéed vegetables scrambled with fluffy eggs, served with a piece of toasted sourdough for a satisfying crunch.
INGREDIENTS
2 large eggs
0.5 cup egg whites
2 slice turkey bacon
1 slice sourdough bread
0.25 cup yellow onion
0.5 cup roma tomato
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Chop the turkey bacon into bite-sized pieces and finely dice the yellow onion and roma tomato.
Heat the olive oil in a non-stick skillet over medium heat and cook the turkey bacon until it is browned and crisp.
Add the diced onion to the skillet and sauté for 3 minutes until translucent and fragrant.
In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.
Stir the diced tomatoes into the skillet and cook for 1 minute before pouring in the egg mixture.
Gently fold the eggs with a spatula, cooking until they are just set and remain light and fluffy.
Toast the sourdough bread until golden brown while the eggs finish cooking.
Transfer the scramble to a plate and serve immediately alongside the warm toasted sourdough.