YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Turkey, Roasted Gnocchi and Cherry Tomatoes with Herbed Ricotta
Enjoy a balanced and flavorful meal featuring fluffy scrambled eggs paired with lean turkey, crispy roasted gnocchi, sweet burst of cherry tomatoes, and a dollop of herbed ricotta. This dish offers a delightful mix of textures and a harmonious blend of savory and fresh notes, perfect for any time of the day.
INGREDIENTS
2 large Eggs (~100g)
2 ounces Turkey Breast, sliced (~56g)
0.5 cup Potato Gnocchi (~75g)
0.5 cup Cherry Tomatoes (~75g)
0.25 cup Low-Fat Ricotta Cheese (~62g)
2 tablespoons Mixed Fresh Herbs
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the potato gnocchi with a teaspoon of olive oil, a pinch of salt and pepper, and spread them on a baking sheet. Roast for about 12-15 minutes until they are lightly crispy.
While the gnocchi roasts, whisk the eggs in a bowl with a pinch of salt and pepper.
In a nonstick skillet over medium heat, add the turkey slices and warm them for about 1-2 minutes until heated through.
Add the whisked eggs to the skillet and gently scramble, cooking until just set. Avoid overcooking to keep the eggs soft and creamy.
Meanwhile, slice the cherry tomatoes in half, and mix the low-fat ricotta with the fresh herbs in a small bowl.
Once the gnocchi are roasted, combine them with the scrambled eggs, turkey, and cherry tomatoes on a plate.
Top the dish with a dollop of herbed ricotta cheese and serve immediately.