Egg White Veggie Scramble with Sautéed Spinach and Turkey Bacon

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

Egg White Veggie Scramble with Sautéed Spinach and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sautéed Spinach and Turkey Bacon

Fluffy egg whites scrambled with bell peppers and mushrooms, served with wilted baby spinach and salty, crispy turkey bacon.

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NUTRITION

302kcal
Protein
28g
Fat
16.3g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 slices Turkey Bacon

2 cups Baby Spinach

0.5 cup chopped Red Bell Pepper

0.5 cup sliced White Mushrooms

1 teaspoon Avocado Oil

0.25 Avocado, sliced

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PREPARATION

  • 1

    Heat the avocado oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the turkey bacon slices to the pan and cook until they reach your desired level of crispness, then remove and set aside.

  • 3

    In the same skillet, add the chopped red bell peppers and sliced mushrooms, sautéing for about 3-4 minutes until softened.

  • 4

    Add the baby spinach to the pan and toss until just wilted, which should take about 1 minute.

  • 5

    Lower the heat to medium and pour the egg whites over the vegetables.

  • 6

    Gently stir the mixture with a spatula until the egg whites are fully cooked and fluffy.

  • 7

    Plate the scramble alongside the crispy turkey bacon and top with fresh avocado slices.

Egg White Veggie Scramble with Sautéed Spinach and Turkey Bacon

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

Egg White Veggie Scramble with Sautéed Spinach and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sautéed Spinach and Turkey Bacon

Fluffy egg whites scrambled with bell peppers and mushrooms, served with wilted baby spinach and salty, crispy turkey bacon.

NUTRITION

302kcal
Protein
28g
Fat
16.3g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 slices Turkey Bacon

2 cups Baby Spinach

0.5 cup chopped Red Bell Pepper

0.5 cup sliced White Mushrooms

1 teaspoon Avocado Oil

0.25 Avocado, sliced

PREPARATION

  • 1

    Heat the avocado oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the turkey bacon slices to the pan and cook until they reach your desired level of crispness, then remove and set aside.

  • 3

    In the same skillet, add the chopped red bell peppers and sliced mushrooms, sautéing for about 3-4 minutes until softened.

  • 4

    Add the baby spinach to the pan and toss until just wilted, which should take about 1 minute.

  • 5

    Lower the heat to medium and pour the egg whites over the vegetables.

  • 6

    Gently stir the mixture with a spatula until the egg whites are fully cooked and fluffy.

  • 7

    Plate the scramble alongside the crispy turkey bacon and top with fresh avocado slices.