Herb-Seasoned Turkey Vegetable Skillet with Sunny Eggs

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

Herb-Seasoned Turkey Vegetable Skillet with Sunny Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Turkey Vegetable Skillet with Sunny Eggs

Savor the delightful medley of lean turkey, vibrant vegetables, and perfectly sunny-side-up eggs in this versatile skillet dish that works wonderfully for breakfast, lunch, or dinner. A light drizzle of extra virgin olive oil and a blend of fresh herbs tie the flavors together in a colorful, nutrient-rich plate.

Try 7 days free, then $12.99 / mo.

NUTRITION

334kcal
Protein
31g
Fat
19g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 teaspoon Extra Virgin Olive Oil

1/2 cup sliced Red Bell Pepper

1/2 medium Zucchini

1 cup Spinach

1/2 cup Cherry Tomatoes

2 Large Eggs

1 tablespoon Mixed Fresh Herbs

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the lean ground turkey and cook until browned, breaking it apart with a spatula.

  • 3

    Mix in the sliced red bell pepper, zucchini, and cherry tomatoes. Sauté for about 3-4 minutes until the vegetables begin to soften.

  • 4

    Stir in the spinach and chopped herbs, allowing the spinach to wilt, about 1-2 minutes. Season the mixture with salt and black pepper.

  • 5

    Make two small wells in the skillet and carefully crack a large egg into each well. Cover the skillet and allow the eggs to cook until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 6

    Plate the turkey and vegetable mixture, then gently place the sunny eggs on top. Serve immediately.

Herb-Seasoned Turkey Vegetable Skillet with Sunny Eggs

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

Herb-Seasoned Turkey Vegetable Skillet with Sunny Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Turkey Vegetable Skillet with Sunny Eggs

Savor the delightful medley of lean turkey, vibrant vegetables, and perfectly sunny-side-up eggs in this versatile skillet dish that works wonderfully for breakfast, lunch, or dinner. A light drizzle of extra virgin olive oil and a blend of fresh herbs tie the flavors together in a colorful, nutrient-rich plate.

NUTRITION

334kcal
Protein
31g
Fat
19g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 teaspoon Extra Virgin Olive Oil

1/2 cup sliced Red Bell Pepper

1/2 medium Zucchini

1 cup Spinach

1/2 cup Cherry Tomatoes

2 Large Eggs

1 tablespoon Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the lean ground turkey and cook until browned, breaking it apart with a spatula.

  • 3

    Mix in the sliced red bell pepper, zucchini, and cherry tomatoes. Sauté for about 3-4 minutes until the vegetables begin to soften.

  • 4

    Stir in the spinach and chopped herbs, allowing the spinach to wilt, about 1-2 minutes. Season the mixture with salt and black pepper.

  • 5

    Make two small wells in the skillet and carefully crack a large egg into each well. Cover the skillet and allow the eggs to cook until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 6

    Plate the turkey and vegetable mixture, then gently place the sunny eggs on top. Serve immediately.