YOUR SOLIN GENERATED RECIPE
Cheesy Egg and Potato Breakfast Wrap
Pan-seared fingerling potatoes and lean ground turkey wrapped in a warm tortilla with fluffy eggs, melted cheddar, and a dollop of creamy Greek yogurt for a satisfying crunch.
INGREDIENTS
2 large eggs
2 small fingerling potatoes
3 oz ground turkey
1 medium low-carb whole wheat tortilla
0.5 oz sharp cheddar cheese
1 tbsp plain Greek yogurt
1 cup mixed baby greens
0 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Dice the fingerling potatoes into small, uniform cubes.
Heat the avocado oil in a non-stick skillet over medium heat, then add the potatoes and cook until golden and tender, approximately 8-10 minutes.
Add the ground turkey to the skillet, seasoning with the sea salt, black pepper, and garlic powder, and sauté until the turkey is browned and fully cooked.
Whisk the eggs in a small bowl and pour them into the skillet with the turkey and potatoes, scrambling the mixture until the eggs are just set.
Sprinkle the shredded cheddar cheese over the egg mixture and allow it to melt slightly before removing the skillet from the heat.
Warm the low-carb tortilla in a separate dry pan or microwave for 15 seconds until pliable.
Spread the plain Greek yogurt onto the center of the tortilla, top with the egg and potato mixture, and add the mixed baby greens.
Fold the sides of the tortilla inward and roll tightly to secure the filling before serving.