YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sautéed lean turkey and vibrant roasted vegetables folded into fluffy scrambled eggs for a protein-packed breakfast that is satisfyingly savory.
INGREDIENTS
2 oz ground turkey (93% lean)
3 large eggs
0.5 cup egg whites
0.5 cup red bell pepper
0.5 cup zucchini
0.25 cup red onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced bell pepper, zucchini, and red onion with the olive oil, sea salt, and black pepper on the prepared sheet.
Roast the vegetables for 15 minutes until they are tender and slightly charred around the edges.
While the vegetables roast, place a non-stick skillet over medium heat and brown the ground turkey until fully cooked.
In a medium bowl, whisk together the whole eggs, egg whites, and garlic powder until the mixture is well combined.
Stir the roasted vegetables into the skillet with the cooked turkey to combine the flavors.
Pour the egg mixture over the turkey and vegetables, stirring gently with a heat-resistant spatula.
Cook until the eggs are just set and fluffy, then remove from heat and serve immediately.