YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Oven-baked eggs whisked with lean ground turkey and colorful garden vegetables, creating a vibrant and savory breakfast slice that is perfectly tender.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
2 oz ground turkey
0.5 cup red bell pepper
0.5 cup zucchini
1 cup baby spinach
1 tsp olive oil
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F and line a small rimmed baking sheet with parchment paper.
In a medium skillet over medium heat, brown the ground turkey with the olive oil until fully cooked through.
Evenly distribute the cooked turkey, diced bell pepper, diced zucchini, and chopped spinach across the prepared baking sheet.
In a large mixing bowl, whisk together the eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is uniform.
Carefully pour the egg mixture over the vegetables and turkey on the sheet pan, using a fork to ensure the ingredients are evenly submerged.
Sprinkle the grated parmesan cheese over the top and bake for 15 to 18 minutes, or until the eggs are completely set and the edges are lightly golden.
Remove from the oven, let cool for a few minutes, and slice into squares for a quick and easy breakfast.