YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted vegetables and browned turkey folded into fluffy, protein-packed scrambled eggs for a vibrant and satisfying start to your day.
INGREDIENTS
3 large eggs
0.5 cup egg whites
2 oz ground turkey
0.5 cup zucchini
0.5 cup red bell pepper
0.25 cup red onion
1 tsp extra virgin olive oil
0.25 cup non-fat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F and toss the diced zucchini, bell pepper, and onion with olive oil on a parchment-lined baking sheet.
Roast the vegetables for 15 minutes until they are tender and show a slight golden char on the edges.
While the vegetables are roasting, brown the ground turkey in a non-stick skillet over medium heat until it is cooked through.
In a medium bowl, whisk the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth.
Add the roasted vegetables into the skillet with the turkey, then pour the egg mixture over the top.
Gently stir with a spatula over medium-low heat until the eggs are set and fluffy, then serve topped with fresh chives.