Creamy Scrambled Eggs with Sautéed Kale and Turkey Bacon

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

Creamy Scrambled Eggs with Sautéed Kale and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Kale and Turkey Bacon

Soft scrambled eggs folded with garlicky sautéed kale and served with crispy turkey bacon and fresh avocado for a buttery finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

506kcal
Protein
27.7g
Fat
36.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 slices Turkey Bacon

2 cups chopped Kale

0.5 medium Avocado

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a large non-stick skillet over medium heat and cook the turkey bacon until it reaches your desired level of crispness.

  • 2

    Remove the bacon from the pan and set aside on a paper towel, then add the olive oil and minced garlic to the same skillet.

  • 3

    Add the chopped kale to the skillet and sauté for 3 to 4 minutes until the leaves are tender and slightly wilted.

  • 4

    Whisk the eggs vigorously in a small bowl until well combined and pour them directly into the skillet with the kale.

  • 5

    Reduce the heat to low and gently fold the eggs with a spatula until they are soft, creamy, and just set.

  • 6

    Plate the scrambled eggs and kale immediately, serving with the crispy turkey bacon and fresh sliced avocado on the side.

Creamy Scrambled Eggs with Sautéed Kale and Turkey Bacon

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

Creamy Scrambled Eggs with Sautéed Kale and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Kale and Turkey Bacon

Soft scrambled eggs folded with garlicky sautéed kale and served with crispy turkey bacon and fresh avocado for a buttery finish.

NUTRITION

506kcal
Protein
27.7g
Fat
36.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 slices Turkey Bacon

2 cups chopped Kale

0.5 medium Avocado

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Heat a large non-stick skillet over medium heat and cook the turkey bacon until it reaches your desired level of crispness.

  • 2

    Remove the bacon from the pan and set aside on a paper towel, then add the olive oil and minced garlic to the same skillet.

  • 3

    Add the chopped kale to the skillet and sauté for 3 to 4 minutes until the leaves are tender and slightly wilted.

  • 4

    Whisk the eggs vigorously in a small bowl until well combined and pour them directly into the skillet with the kale.

  • 5

    Reduce the heat to low and gently fold the eggs with a spatula until they are soft, creamy, and just set.

  • 6

    Plate the scrambled eggs and kale immediately, serving with the crispy turkey bacon and fresh sliced avocado on the side.