YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sautéed ground turkey and fluffy scrambled eggs paired with golden roasted sweet potatoes and crisp bell peppers for a nourishing, protein-packed breakfast.
INGREDIENTS
4 oz Ground turkey (93% lean)
2 large eggs
0.5 cup liquid egg whites
0.25 cup sweet potato
0.5 cup bell pepper
1 tsp extra virgin olive oil
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced sweet potatoes and bell peppers with 1 teaspoon of olive oil, half of the sea salt, and half of the black pepper.
Spread the vegetables in a single layer and roast for 20 minutes until the sweet potatoes are tender and lightly browned.
While the vegetables roast, heat the remaining 1 teaspoon of olive oil in a large non-stick skillet over medium heat.
Add the ground turkey and garlic powder to the skillet, breaking it up with a spatula and cooking until fully browned.
In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.
Reduce the skillet heat to medium-low and pour the egg mixture over the cooked turkey.
Gently fold the eggs with the turkey until soft curds begin to form and the eggs are nearly set.
Stir in the baby spinach and the roasted vegetables from the oven, cooking for 1 minute until the spinach is just wilted.
Season with the remaining salt and pepper before serving warm.