Egg White Spinach Scramble with Turkey Bacon

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

Egg White Spinach Scramble with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Turkey Bacon

Fluffy egg whites scrambled with fresh baby spinach and crispy turkey bacon, served with a side of creamy avocado and sprouted grain toast.

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NUTRITION

418kcal
Protein
33g
Fat
21.8g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 slices Turkey Bacon

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

0.5 medium Avocado

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Roughly chop the turkey bacon and cook in a medium non-stick skillet over medium heat until it reaches your desired crispness.

  • 2

    Add the olive oil and baby spinach to the skillet, sautéing for 1-2 minutes until the leaves are just wilted.

  • 3

    Pour the egg whites into the pan and season with a pinch of sea salt and black pepper.

  • 4

    Stir gently with a spatula, scrambling the eggs until they are set and fluffy.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Slice the avocado and place it on top of the toast, then serve alongside the hot egg white scramble.

Egg White Spinach Scramble with Turkey Bacon

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

Egg White Spinach Scramble with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Turkey Bacon

Fluffy egg whites scrambled with fresh baby spinach and crispy turkey bacon, served with a side of creamy avocado and sprouted grain toast.

NUTRITION

418kcal
Protein
33g
Fat
21.8g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

2 slices Turkey Bacon

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

0.5 medium Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Roughly chop the turkey bacon and cook in a medium non-stick skillet over medium heat until it reaches your desired crispness.

  • 2

    Add the olive oil and baby spinach to the skillet, sautéing for 1-2 minutes until the leaves are just wilted.

  • 3

    Pour the egg whites into the pan and season with a pinch of sea salt and black pepper.

  • 4

    Stir gently with a spatula, scrambling the eggs until they are set and fluffy.

  • 5

    Toast the sprouted grain bread until golden brown.

  • 6

    Slice the avocado and place it on top of the toast, then serve alongside the hot egg white scramble.