Roasted Eggplant and Squash Egg White Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Eggplant and Squash Egg White Hash

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant and Squash Egg White Hash

Sautéed ground turkey and roasted vegetables tossed with fluffy egg whites, creating a savory and satisfying breakfast hash with a hint of smoky paprika.

Try 7 days free, then $12.99 / mo.

NUTRITION

500kcal
Protein
50.1g
Fat
21.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz ground turkey

0.5 cup egg whites

1 cup eggplant

1 cup butternut squash

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Dice the eggplant and butternut squash into small 1/2-inch cubes. Spread them on the baking sheet and lightly mist with a tiny bit of water or oil spray, then sprinkle with half of the sea salt and pepper.

  • 3

    Roast the vegetables for 20-25 minutes, or until the squash is tender and the eggplant is slightly golden.

  • 4

    While the vegetables roast, heat the olive oil in a large non-stick skillet over medium-high heat.

  • 5

    Add the diced onion and minced garlic to the skillet, sautéing for 2-3 minutes until fragrant and translucent.

  • 6

    Add the ground turkey to the skillet, breaking it up with a wooden spoon. Season with the smoked paprika and the remaining salt and pepper. Cook until the turkey is fully browned and cooked through.

  • 7

    Once the roasted vegetables are done, add them directly into the skillet with the turkey and stir to combine.

  • 8

    Lower the heat to medium and pour the egg whites over the turkey and vegetable mixture.

  • 9

    Gently fold the mixture with a spatula until the egg whites are cooked through and fluffy, ensuring they coat the vegetables and turkey evenly.

  • 10

    Serve immediately in a large bowl, garnished with fresh herbs if desired.

Roasted Eggplant and Squash Egg White Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Eggplant and Squash Egg White Hash

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant and Squash Egg White Hash

Sautéed ground turkey and roasted vegetables tossed with fluffy egg whites, creating a savory and satisfying breakfast hash with a hint of smoky paprika.

NUTRITION

500kcal
Protein
50.1g
Fat
21.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz ground turkey

0.5 cup egg whites

1 cup eggplant

1 cup butternut squash

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Dice the eggplant and butternut squash into small 1/2-inch cubes. Spread them on the baking sheet and lightly mist with a tiny bit of water or oil spray, then sprinkle with half of the sea salt and pepper.

  • 3

    Roast the vegetables for 20-25 minutes, or until the squash is tender and the eggplant is slightly golden.

  • 4

    While the vegetables roast, heat the olive oil in a large non-stick skillet over medium-high heat.

  • 5

    Add the diced onion and minced garlic to the skillet, sautéing for 2-3 minutes until fragrant and translucent.

  • 6

    Add the ground turkey to the skillet, breaking it up with a wooden spoon. Season with the smoked paprika and the remaining salt and pepper. Cook until the turkey is fully browned and cooked through.

  • 7

    Once the roasted vegetables are done, add them directly into the skillet with the turkey and stir to combine.

  • 8

    Lower the heat to medium and pour the egg whites over the turkey and vegetable mixture.

  • 9

    Gently fold the mixture with a spatula until the egg whites are cooked through and fluffy, ensuring they coat the vegetables and turkey evenly.

  • 10

    Serve immediately in a large bowl, garnished with fresh herbs if desired.