YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon Egg White Scramble with Spinach and Tomatoes
Pan-seared turkey bacon and egg whites scrambled with fresh spinach and burst cherry tomatoes, finished with a side of buttery sliced avocado.
INGREDIENTS
3 slices Turkey Bacon
0.5 cup Egg Whites
1 large Whole Egg
1 cup Baby Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until the bacon is browned and crispy on both sides.
Remove the bacon from the skillet and set it aside on a paper towel to drain, then chop it into bite-sized pieces.
In the same skillet, add the olive oil and cherry tomatoes, sautéing for 2-3 minutes until the skins begin to blister and burst.
Add the baby spinach to the skillet and toss until it is just wilted.
In a small bowl, whisk together the egg whites and the whole egg until well combined and slightly frothy.
Pour the egg mixture into the skillet over the vegetables, reducing the heat to medium-low.
Gently fold the eggs with a spatula until they are soft-scrambled and just set.
Stir the chopped crispy turkey bacon back into the scramble.
Transfer the scramble to a plate and serve immediately with the fresh sliced avocado on the side.