YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Oven-roasted broccoli and peppers tossed with lean ground turkey and fluffy eggs, creating a vibrant and savory breakfast bake that is perfectly seasoned.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
2 oz ground turkey
1 cup broccoli florets
0.5 cup red bell pepper
0.25 cup red onion
0.25 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp nutritional yeast
PREPARATION
Preheat oven to 400°F and line a rimmed sheet pan with parchment paper for easy cleanup.
Spread the broccoli florets, diced red bell pepper, diced red onion, and ground turkey across the pan in a single layer.
Drizzle with extra virgin olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing to coat evenly.
Roast for 12 minutes until the vegetables are tender-crisp and the ground turkey is cooked through and lightly browned.
In a medium bowl, whisk together the eggs, liquid egg whites, and nutritional yeast until the mixture is well combined and slightly frothy.
Pour the egg mixture over the roasted vegetables and turkey on the sheet pan, ensuring it fills the spaces between the ingredients.
Return the pan to the oven for another 8 to 10 minutes until the eggs are puffed, set in the center, and golden around the edges.