YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Oven-roasted bell peppers and zucchini tossed with savory ground turkey and topped with eggs that bake until the whites are set and the yolks remain velvety.
INGREDIENTS
4 oz Ground turkey
2 large Eggs
0.5 cup Red bell pepper
0.5 cup Zucchini
0.5 tbsp Extra virgin olive oil
1 oz Feta cheese
0.25 cup Nonfat plain Greek yogurt
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
1 clove Garlic
PREPARATION
Preheat your oven to 400°F (200°C).
In a small skillet over medium-high heat, cook the ground turkey with the minced garlic and dried oregano until browned and cooked through.
On a small rimmed baking sheet or in an oven-safe dish, toss the diced red bell pepper and zucchini with the olive oil, sea salt, and black pepper.
Roast the vegetables in the oven for 10 minutes until they begin to soften and develop a light char.
Remove the tray and stir the cooked turkey into the vegetable mixture, then spread it into an even layer and create two small wells.
Carefully crack one egg into each well and sprinkle the crumbled feta cheese over the entire mixture.
Return the tray to the oven and bake for 8 to 10 minutes until the egg whites are fully set but the yolks are still soft.
Serve the baked eggs warm with a dollop of cool Greek yogurt on the side.