YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Skillet with Eggs
Sautéed lean ground turkey and vibrant bell peppers are topped with eggs in this protein-packed skillet that features a savory, golden crust on the meat.
INGREDIENTS
6 oz Ground turkey (93% lean)
2 large Eggs
0.5 cup Red bell pepper
0.25 cup Yellow onion
1 cup Baby spinach
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
Add the ground turkey and diced yellow onion to the skillet, breaking the meat apart with a spatula until it is browned and cooked through.
Stir in the diced red bell pepper, sea salt, black pepper, garlic powder, and smoked paprika, and sauté for 3-4 minutes until the peppers are tender.
Add the baby spinach to the skillet and stir until the leaves are just wilted.
Use a spoon to create two small wells in the turkey and vegetable mixture.
Carefully crack one egg into each well, then cover the skillet with a tight-fitting lid.
Cook for 3-5 minutes, or until the egg whites are opaque and set but the yolks are still soft.
Remove from heat and serve immediately directly from the skillet.