YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Potatoes
Oven-roasted potatoes tossed with lean ground turkey and fluffy scrambled eggs, finished with a handful of vibrant baby spinach for a satisfying morning meal.
INGREDIENTS
0.75 cup gold potato
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
2 oz lean ground turkey
3 large eggs
0.5 cup liquid egg whites
1 cup baby spinach
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced gold potatoes with olive oil, smoked paprika, and half of the salt and pepper.
Spread the potatoes in a single layer and roast for 20 to 25 minutes until they are golden and crispy.
While the potatoes roast, heat a non-stick skillet over medium heat and cook the ground turkey until browned and cooked through.
In a medium bowl, whisk together the whole eggs, liquid egg whites, garlic powder, and the remaining salt and pepper.
Lower the skillet heat to medium-low and pour the egg mixture over the turkey, stirring gently to create soft curds.
Just before the eggs are finished, fold in the fresh baby spinach and the roasted potatoes until the spinach is slightly wilted.
Transfer to a plate and serve immediately while hot.