YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Roasted Sweet Potato, Spinach & Turkey
Enjoy a protein-packed morning dish featuring fluffy scrambled eggs combined with a hint of savory lean ground turkey, complemented by roasted sweet potato cubes and fresh sautéed spinach. This vibrant, nutrient-rich breakfast brings a wonderful blend of textures and flavors to kickstart your day.
INGREDIENTS
2 large eggs
2 ounces lean ground turkey
1 medium sweet potato
1 cup spinach
3 teaspoons olive oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes, then toss them with 1 teaspoon of olive oil, salt, and pepper.
Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly browned.
While the sweet potatoes are roasting, heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.
Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it apart with a spatula.
Whisk the eggs in a bowl with a pinch of salt and pepper. With the turkey nearly done, add the eggs to the skillet and stir gently to combine.
Once the eggs begin to set, add the spinach and continue stirring until the eggs are softly scrambled and the spinach wilts, about 2 minutes.
When the roasted sweet potato is finished, serve it alongside your egg and turkey scramble. Drizzle the remaining teaspoon of olive oil over the dish if desired for extra richness.