Egg White Scramble with Spinach and Turkey Bacon

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

Egg White Scramble with Spinach and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Turkey Bacon

Pan-scrambled egg whites with wilted spinach and crispy turkey bacon, served with sprouted grain toast and sliced creamy avocado.

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NUTRITION

419kcal
Protein
32.2g
Fat
22.5g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 slices Uncured Turkey Bacon

2 cups Baby Spinach

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and cook the turkey bacon until it reaches your desired crispness, then remove and chop.

  • 2

    In the same pan, add the olive oil and sauté the baby spinach until just wilted.

  • 3

    Pour the egg whites into the skillet with the spinach, stirring gently until the eggs are fully cooked and fluffy.

  • 4

    While the eggs cook, toast the sprouted grain bread until golden.

  • 5

    Slice the avocado and place it on top of the toast, then serve alongside the egg white scramble and chopped bacon.

Egg White Scramble with Spinach and Turkey Bacon

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

Egg White Scramble with Spinach and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Turkey Bacon

Pan-scrambled egg whites with wilted spinach and crispy turkey bacon, served with sprouted grain toast and sliced creamy avocado.

NUTRITION

419kcal
Protein
32.2g
Fat
22.5g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2 slices Uncured Turkey Bacon

2 cups Baby Spinach

1 slice Sprouted Grain Bread

1/2 medium Avocado

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and cook the turkey bacon until it reaches your desired crispness, then remove and chop.

  • 2

    In the same pan, add the olive oil and sauté the baby spinach until just wilted.

  • 3

    Pour the egg whites into the skillet with the spinach, stirring gently until the eggs are fully cooked and fluffy.

  • 4

    While the eggs cook, toast the sprouted grain bread until golden.

  • 5

    Slice the avocado and place it on top of the toast, then serve alongside the egg white scramble and chopped bacon.