YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs and Roasted Vegetables
Sheet pan roasted bell peppers and broccoli tossed with savory ground turkey and baked with protein-rich eggs for a vibrant, golden breakfast that satisfies.
INGREDIENTS
3 oz Ground turkey
2 large Eggs
0.75 cup Egg whites
1 cup Bell peppers
1 cup Broccoli florets
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Preheat the oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Place the diced bell peppers and small broccoli florets on the pan, then crumble the ground turkey over the top.
Drizzle with extra virgin olive oil and season evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Toss the ingredients directly on the pan until well-coated, then spread into a single even layer.
Roast for 12 minutes until the vegetables are tender-crisp and the turkey is cooked through.
In a medium bowl, whisk together the whole eggs and egg whites until well combined.
Remove the pan from the oven and pour the egg mixture evenly over the roasted vegetables and turkey.
Return the pan to the oven for 8-10 minutes until the eggs are fully set and slightly puffed.
Slice into squares and serve warm for a high-protein start to your day.