YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted peppers and zucchini tossed with fluffy protein-packed eggs and lean ground turkey for a savory, satisfying start to your morning.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
2 oz ground turkey (93% lean)
0.5 cup bell pepper
0.5 cup zucchini
1 tsp avocado oil
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 line a small baking sheet with parchment paper.
Dice the bell pepper and zucchini into small, uniform pieces to ensure even cooking.
Toss the diced vegetables on the baking sheet with 0.5 tsp of avocado oil and a pinch of the sea salt and black pepper.
Roast the vegetables for 15 to 18 minutes until they are tender and the edges are slightly golden.
In a non-stick skillet over medium heat, add the remaining 0.5 tsp of avocado oil and cook the ground turkey with the garlic powder until fully browned and crumbled.
While the turkey cooks, whisk the whole eggs and liquid egg whites together in a bowl until the mixture is uniform and airy.
Reduce the skillet heat to medium-low and pour the egg mixture over the cooked turkey.
Using a silicone spatula, gently move the eggs across the pan to create large, soft curds until they are just set.
Remove the roasted vegetables from the oven and gently fold them into the scrambled eggs.
Divide the mixture onto plates and garnish with freshly chopped chives before serving.