YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach and Turkey Bacon
A comforting morning plate featuring fluffy scrambled eggs gently cooked with vibrant sautéed spinach, complemented by a crisp slice of turkey bacon and finished with a creamy sprinkle of diced avocado. This balanced breakfast not only charms the palate with its delightful textures and flavors but also perfectly aligns with your targeted protein and calorie goals.
INGREDIENTS
3 large Eggs (approx. 150g)
1 slice Turkey Bacon (approx. 15g)
1 cup raw Spinach (approx. 30g)
2 tsp Olive Oil (approx. 9.2g)
1/4 Avocado (approx. 50g)
Salt & Pepper to taste
PREPARATION
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the turkey bacon and cook until slightly crispy, then remove from the pan and set aside.
In the same pan, add the spinach and sauté briefly until wilted, adding a pinch of salt and pepper.
Beat the eggs lightly in a bowl with a dash of salt and pepper.
Add the beaten eggs to the skillet with the spinach and gently scramble until just set.
Return the cooked turkey bacon to the pan, breaking it into pieces if desired, and combine with the eggs.
Transfer the scrambled eggs and spinach to a plate and top with diced avocado.
Drizzle the remaining teaspoon of olive oil over the top for an extra layer of flavor, then serve immediately.