YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sautéed lean turkey and roasted garden vegetables folded into fluffy scrambled eggs for a savory and satisfying morning meal.
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
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss diced red bell pepper and zucchini with half the olive oil and roast for 15 minutes until tender and caramelized.
In a large skillet, cook the ground turkey with the remaining olive oil and garlic powder over medium heat until browned and cooked through.
Whisk the eggs and egg whites together in a medium bowl until the mixture is uniform and light.
Stir the roasted vegetables into the skillet with the browned turkey.
Pour the egg mixture over the turkey and vegetables, stirring gently with a spatula until the eggs are fluffy and set.
Season the scramble with sea salt and black pepper before serving hot.