YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sautéed ground turkey and oven-roasted vegetables folded into fluffy, protein-packed scrambled eggs for a vibrant and satisfying breakfast.
INGREDIENTS
2 large Eggs
0.75 cup Egg whites
2 oz Ground turkey
0.5 cup Red bell pepper
0.5 cup Zucchini
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 whole Avocado
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Dice the red bell pepper and zucchini into uniform bite-sized pieces and place them on the baking sheet.
Drizzle the vegetables with olive oil and season with half of the sea salt and black pepper, then roast for 15 minutes until tender.
While the vegetables roast, place a non-stick skillet over medium heat and add the ground turkey.
Season the turkey with garlic powder and cook until browned and fully crumbled, about 5-7 minutes.
In a medium bowl, whisk together the whole eggs and egg whites with the remaining salt and pepper until well combined.
Add the roasted vegetables into the skillet with the turkey and pour the egg mixture over the top.
Using a silicone spatula, gently fold the eggs over medium-low heat until they are just set and reach a creamy consistency.
Transfer the scramble to a plate and garnish with the sliced avocado and fresh chives before serving.