YOUR SOLIN GENERATED RECIPE
Anti-Inflammatory Turkey and Egg Breakfast Skillet
Sautéed lean ground turkey and vibrant bell peppers seasoned with anti-inflammatory turmeric, topped with protein-rich eggs for a savory and satisfying start to your day.
INGREDIENTS
8 oz Ground turkey (93% lean)
4 large Eggs
1 tbsp Avocado oil
1 medium Red bell pepper
0.5 cup Yellow onion
2 cups Fresh baby spinach
0.5 tsp Ground turmeric
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Heat avocado oil in a large skillet over medium-high heat.
Add the ground turkey, diced onion, and diced bell pepper to the skillet.
Cook while breaking up the meat until the turkey is browned and vegetables are softened, about 6 to 8 minutes.
Stir in the turmeric, garlic powder, sea salt, and black pepper until well combined.
Add the fresh baby spinach and stir until just wilted.
Using a spoon, create four small wells in the mixture and crack one egg into each well.
Cover the skillet with a lid and cook for 3 to 4 minutes until the egg whites are set but yolks remain slightly runny.
Serve immediately while warm.