YOUR SOLIN GENERATED RECIPE
Savory Scrambled Egg and Lean Turkey Breakfast Burrito with Crispy Sweet Potatoes
A hearty, satisfying meal that packs a protein punch without compromising on flavor. Tender scrambled eggs and lean ground turkey are nestled in a whole wheat tortilla along with crisp, seasoned sweet potatoes and a medley of sautéed bell peppers and onions, offering a balanced blend of savory goodness and a hint of sweetness in every bite.
INGREDIENTS
2 large Eggs
3 ounces Lean Ground Turkey (93% lean)
100 grams Sweet Potato
1 Whole Wheat Tortilla
1 medium Bell Pepper
1 small Onion
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Peel and dice the sweet potato into small cubes, then toss them with a little olive oil, salt, and pepper. Spread the cubes on a baking sheet in a single layer and roast for 20-25 minutes until crispy, turning halfway through.
While the sweet potatoes roast, finely dice the bell pepper and onion. In a non-stick skillet, heat a teaspoon of olive oil over medium heat and sauté the diced vegetables until soft and lightly caramelized, about 5-7 minutes.
Add the lean ground turkey to the skillet with the vegetables. Cook for about 5-7 minutes until the turkey is thoroughly cooked and lightly browned. Season with salt and pepper.
In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into a separate non-stick pan over medium-low heat and gently scramble until just set. Avoid overcooking for a soft texture.
Warm the whole wheat tortilla in a dry skillet or the microwave for about 20 seconds to make it more pliable. Layer the scrambled eggs and turkey-vegetable mixture onto the tortilla.
Top with a portion of the crispy roasted sweet potato, then roll up the tortilla into a burrito. Serve immediately and enjoy the blend of textures and flavors.