YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Turkey Bacon
Fluffy egg whites scrambled with sautéed bell peppers and baby spinach, served alongside salt-cured turkey bacon for a satisfying, smoky finish.
INGREDIENTS
0.9 cup Egg Whites
2 slices Turkey Bacon
0.5 cup chopped Red Bell Pepper
1 cup Baby Spinach
0.25 cup chopped Yellow Onion
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 crisp and browned on both sides.
Remove the turkey bacon from the pan and set aside on a paper towel-lined plate.
In the same skillet, add the olive oil, chopped onions, and red bell peppers.
Sauté the vegetables for 3-4 minutes until the onions are translucent and the peppers have softened slightly.
Add the baby spinach to the skillet and toss until just wilted.
Pour the egg whites into the skillet over the vegetables.
Using a silicone spatula, gently stir the eggs until they are fully cooked through and fluffy.
Serve the scramble immediately with the crispy turkey bacon on the side.