Crispy Turkey Bacon and Egg White Scramble with Spinach

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

Crispy Turkey Bacon and Egg White Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Turkey Bacon and Egg White Scramble with Spinach

A quick scramble of fluffy egg whites and sautéed spinach paired with smoky crispy bacon and creamy avocado on sprouted toast.

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NUTRITION

393kcal
Protein
32g
Fat
20.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

3 slices Turkey Bacon

0.75 cup Egg Whites

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.25 medium Avocado

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PREPARATION

  • 1

    Place turkey bacon in a non-stick skillet over medium heat and cook until browned and crispy.

  • 2

    Remove the bacon from the pan, let it cool slightly, and chop into bite-sized pieces.

  • 3

    In the same skillet, add the olive oil and baby spinach, sautéing until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet with the spinach and cook, stirring frequently, until the eggs are set and fluffy.

  • 5

    Fold the chopped crispy bacon back into the egg scramble and season with a pinch of black pepper.

  • 6

    Toast the sprouted grain bread and top with sliced avocado to serve alongside the scramble.

Crispy Turkey Bacon and Egg White Scramble with Spinach

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

Crispy Turkey Bacon and Egg White Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Turkey Bacon and Egg White Scramble with Spinach

A quick scramble of fluffy egg whites and sautéed spinach paired with smoky crispy bacon and creamy avocado on sprouted toast.

NUTRITION

393kcal
Protein
32g
Fat
20.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

3 slices Turkey Bacon

0.75 cup Egg Whites

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.25 medium Avocado

PREPARATION

  • 1

    Place turkey bacon in a non-stick skillet over medium heat and cook until browned and crispy.

  • 2

    Remove the bacon from the pan, let it cool slightly, and chop into bite-sized pieces.

  • 3

    In the same skillet, add the olive oil and baby spinach, sautéing until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet with the spinach and cook, stirring frequently, until the eggs are set and fluffy.

  • 5

    Fold the chopped crispy bacon back into the egg scramble and season with a pinch of black pepper.

  • 6

    Toast the sprouted grain bread and top with sliced avocado to serve alongside the scramble.