YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Oven-roasted bell peppers and lean ground turkey baked with fluffy eggs and fresh spinach for a vibrant and savory late-morning meal.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
3 oz ground turkey
0.5 cup bell peppers
0.25 cup red onion
1 cup baby spinach
1 tsp extra virgin olive oil
1 tbsp feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F and line a small rimmed sheet pan with parchment paper for easy cleanup.
Place the ground turkey in a small skillet over medium heat and cook until browned and crumbled, then set aside.
On the prepared sheet pan, toss the diced bell peppers and red onion with olive oil, sea salt, black pepper, garlic powder, and oregano.
Roast the vegetables in the oven for 10 minutes until they are just beginning to soften and develop color.
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until the mixture is uniform.
Remove the pan from the oven and evenly distribute the cooked turkey and fresh baby spinach over the roasted vegetables.
Carefully pour the egg mixture over the ingredients on the pan and sprinkle the top with the crumbled feta cheese.
Return the pan to the oven and bake for 10 to 12 minutes until the eggs are fully set and the edges are slightly golden.