YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Golden Hash Browns
Oven-baked eggs whisked with creamy Greek yogurt and savory turkey, served over a bed of crispy, golden-browned shredded potatoes.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
3 oz ground turkey
0.75 cup shredded potatoes
1 tsp extra virgin olive oil
1 cup fresh spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh chives
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the shredded potatoes, spreading them into an even layer.
Cook the potatoes for 5-7 minutes without stirring to develop a golden crust, then flip and cook for another 3 minutes until crispy.
Remove the potatoes and place them at the bottom of the prepared baking dish.
In the same skillet, add the ground turkey and cook until browned and crumbled, then stir in the spinach until just wilted.
Layer the cooked turkey and spinach over the potatoes in the baking dish.
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until smooth.
Pour the egg mixture over the potato and turkey layers.
Bake for 20-25 minutes, or until the eggs are set in the center and slightly puffed.
Garnish with fresh chopped chives before serving warm.