YOUR SOLIN GENERATED RECIPE
Ground Turkey and Egg White Scramble with Roasted Potatoes
Sautéed lean turkey and egg whites scrambled with fresh broccoli, served with a side of crispy roasted potatoes and a pinch of cracked black pepper.
INGREDIENTS
3.5 oz Ground Turkey (93% Lean)
0.75 cup Liquid Egg Whites
120g Red Potatoes, diced
0.5 cup Broccoli, chopped
1.5 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced red potatoes with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the potatoes for 20 to 25 minutes, flipping halfway through, until they are golden-brown and tender.
While the potatoes roast, heat the remaining olive oil in a large non-stick skillet over medium heat.
Add the ground turkey to the skillet and cook until browned, using a spatula to break it into small crumbles.
Add the chopped broccoli to the skillet and sauté for 3 to 4 minutes until it becomes bright green and slightly tender.
Reduce the heat to medium-low and pour in the liquid egg whites.
Gently stir the mixture until the egg whites are fully cooked, opaque, and scrambled into the turkey and broccoli.
Plate the scramble alongside the roasted potatoes and enjoy immediately.