YOUR SOLIN GENERATED RECIPE
Hickory Smoked Turkey Bacon & Egg White Scramble
Sautéed hickory smoked turkey bacon and fluffy egg whites scrambled with earthy mushrooms and fresh spinach, served alongside a slice of toasted sprouted grain bread.
INGREDIENTS
4 slice hickory smoked uncured turkey bacon
2 large eggs
0.5 cup liquid egg whites
1 cup fresh baby spinach
0.5 cup sliced cremini mushrooms
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat a large non-stick skillet over medium heat and add the turkey bacon slices.
Cook the turkey bacon for 3-4 minutes per side until crisp, then remove and chop into bite-sized pieces.
In the same skillet, add the olive oil and sauté the sliced mushrooms until they release their moisture and turn golden brown.
Whisk the whole eggs and egg whites together in a small bowl with sea salt and black pepper.
Add the spinach to the skillet and cook until just wilted, then pour in the egg mixture.
Gently fold the eggs with a spatula until set but still moist, then stir in the chopped turkey bacon.
Toast the sprouted grain bread and serve immediately alongside the warm scramble.