YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Roasted ground turkey and colorful vegetables are finished with protein-rich eggs baked to a silky, golden perfection for a hearty breakfast.
INGREDIENTS
4 oz Ground turkey (93% lean)
2 large Eggs
0.5 cup Egg whites
0.5 cup Red bell pepper
0.5 cup Zucchini
1 cup Baby spinach
1 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
Preheat oven to 400°F.
In a cast-iron skillet or oven-safe dish, toss the ground turkey, diced bell peppers, and zucchini with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.
Roast the turkey and vegetable mixture for 15 minutes, breaking up the turkey with a spatula halfway through.
Remove the skillet from the oven and stir in the fresh baby spinach until it begins to wilt from the heat.
Create two small wells in the mixture. Pour the egg whites into the base of the skillet, then crack the whole eggs into the prepared wells.
Return the skillet to the oven and bake for 8-10 minutes until the egg whites are set but the yolks remain slightly runny.