YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted peppers and onions tossed with lean ground turkey and fluffy scrambled eggs for a savory, protein-packed start to your morning.
INGREDIENTS
3 large eggs
0.5 cup egg whites
2 oz ground turkey
0.5 cup red bell pepper
0.5 cup red onion
1 cup baby spinach
1 tsp extra virgin olive oil
0.25 cup non-fat plain Greek yogurt
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 the diced red bell pepper and red onion with the extra virgin olive oil and garlic powder on the prepared sheet.
Roast the vegetables for 15 minutes until they are tender and slightly charred.
While vegetables roast, brown the ground turkey in a non-stick skillet over medium-high heat until fully cooked.
In a medium bowl, whisk the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is uniform and airy.
Add the roasted vegetables and baby spinach to the skillet with the turkey, stirring until the spinach is wilted.
Reduce heat to medium-low, pour in the egg mixture, and cook while stirring gently until the eggs are soft and creamy.