YOUR SOLIN GENERATED RECIPE
Pan-seared ground turkey and colorful bell peppers scrambled with farm-fresh eggs for a protein-packed, velvety breakfast that keeps you satisfied all morning.
INGREDIENTS
4 oz ground turkey (93% lean)
2 large eggs
0.5 cup egg whites
1 tsp extra virgin olive oil
1 cup baby spinach
0.25 cup red bell pepper
1 tbsp nutritional yeast
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a small bowl, whisk together the eggs, egg whites, nutritional yeast, sea salt, black pepper, and garlic powder until well combined.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the ground turkey and diced red bell pepper to the skillet, breaking up the turkey with a spatula until browned and cooked through.
Lower the heat to medium and add the baby spinach, stirring until it just begins to wilt.
Pour the egg mixture into the skillet over the turkey and vegetables.
Using a spatula, gently fold the eggs from the edges toward the center until they are set but still moist and velvety.
Remove from heat immediately and serve warm.