YOUR SOLIN GENERATED RECIPE
Turkey Bacon and Egg Scramble with Tomatoes
Sautéed turkey bacon and juicy cherry tomatoes folded into fluffy scrambled eggs and whites, served with toasted whole wheat bread.
INGREDIENTS
2 slice turkey bacon
1 large eggs
0.5 cup egg whites
1 cup cherry tomatoes
0.5 slice whole wheat bread
0 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Chop the turkey bacon into bite-sized pieces and halve the cherry tomatoes.
In a medium bowl, whisk together the large eggs, egg whites, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Heat the ghee in a large non-stick skillet over medium heat.
Add the turkey bacon to the skillet and cook for 3-4 minutes until it begins to crisp and brown.
Stir in the cherry tomatoes and sauté for 2 minutes until they just begin to soften and release their juices.
Reduce the heat to medium-low and pour the egg mixture into the skillet.
Using a silicone spatula, gently push the eggs from the edges toward the center, cooking until they are set but still moist and fluffy.
While the eggs finish, toast the whole wheat bread until golden and crisp.
Transfer the scramble to a plate and serve immediately with the warm toast.