YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Turkey Bacon
Pan-scrambled egg whites with sautéed bell peppers, spinach, and crispy turkey bacon, finished with a topping of creamy sliced avocado.
INGREDIENTS
0.75 cup Liquid Egg Whites
2 slices Uncured Turkey Bacon
0.33 cup diced Red Bell Pepper
1 cup Baby Spinach
2 tbsp diced Red Onion
1 tsp Avocado Oil
0.25 medium Avocado, sliced
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the turkey bacon slices and cook until browned and crisp, then remove from the pan and chop into bite-sized pieces.
In the same skillet, sauté the diced red onion and bell peppers for 3 to 4 minutes until they begin to soften.
Add the baby spinach to the pan and toss until just wilted.
Pour the egg whites into the skillet and cook, stirring gently with a spatula, until the eggs are fully set and fluffy.
Fold the chopped turkey bacon back into the scramble and season with a pinch of sea salt and black pepper.
Transfer to a plate and garnish with the fresh avocado slices before serving.