YOUR SOLIN GENERATED RECIPE
Turkey and Eggs Breakfast Skillet
Pan-seared ground turkey and crisp bell peppers are sautéed until caramelized and finished with two steam-poached eggs for a savory, protein-rich breakfast.
INGREDIENTS
4 oz Ground turkey (93% lean)
2 large Eggs
0.25 tbsp Extra virgin olive oil
0.5 cup Yellow onion
1 cup Red bell pepper
1 cup Baby spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the ground turkey to the skillet, breaking it into small crumbles with a wooden spoon, and cook until it is no longer pink.
Toss in the diced yellow onion and red bell pepper, then continue to sauté until the vegetables are tender and slightly browned.
Stir in the sea salt, black pepper, garlic powder, and smoked paprika to evenly coat the turkey and vegetable mixture.
Add the baby spinach and stir for about 30 seconds until the leaves are just wilted.
Use a spoon to create two small wells in the mixture and carefully crack one egg into each opening.
Cover the skillet with a tight-fitting lid and cook for 3 to 4 minutes, or until the egg whites are opaque and the yolks are cooked to your preference.