YOUR SOLIN GENERATED RECIPE
Grand Slam Breakfast Skillet
Sautéed lean ground turkey and sweet potatoes combined with vibrant bell peppers and topped with perfectly runny eggs for a satisfying, savory crunch.
INGREDIENTS
6 oz Ground turkey (93% lean)
0.5 medium Sweet potato
0.5 cup Red bell pepper
0.25 cup Yellow onion
1 cup Fresh baby spinach
1 large Eggs
0.25 tbsp 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 large cast-iron skillet over medium-high heat.
Add the diced sweet potatoes to the skillet and cook for 8 to 10 minutes, stirring occasionally, until they are tender and slightly browned.
Add the ground turkey and diced yellow onion to the skillet, using a spatula to break the meat into small crumbles until it is fully browned.
Stir in the chopped red bell pepper, sea salt, black pepper, garlic powder, and smoked paprika, and continue to sauté for 3 to 4 minutes until the peppers are softened.
Add the fresh baby spinach to the mixture and stir constantly until the leaves are just wilted.
Use the back of a spoon to create two small wells in the hash and carefully crack one egg into each opening.
Reduce the heat to medium, cover the skillet with a lid, and cook for 2 to 3 minutes until the egg whites are opaque and set but the yolks remain runny.