YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Potatoes
Fluffy eggs scrambled with lean ground turkey and spinach, served alongside crispy oven-roasted potatoes seasoned with aromatic herbs.
INGREDIENTS
0.5 cup Yukon gold potatoes
1 tsp Olive oil
0.25 tsp Dried rosemary
0.25 tsp Sea salt
0.25 tsp Black pepper
2 oz 93% lean ground turkey
3 large Eggs
0.5 cup Liquid egg whites
2 tbsp Plain nonfat Greek yogurt
1 cup Fresh baby spinach
0.25 cup Red bell pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed Yukon gold potatoes with olive oil, dried rosemary, and half of the sea salt and black pepper.
Spread the potatoes in a single layer and roast for 20-25 minutes until they are golden and crispy on the edges.
While potatoes roast, heat a non-stick skillet over medium heat and add the ground turkey, breaking it into small crumbles as it browns.
Add the diced red bell pepper to the skillet and sauté for 3-4 minutes until the peppers are tender.
In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, and the remaining salt and pepper until the mixture is frothy.
Reduce the skillet heat to medium-low and pour the egg mixture over the turkey and peppers.
Gently fold the eggs with a silicone spatula, and when they are halfway set, add the fresh baby spinach.
Continue to cook and fold until the spinach is wilted and the eggs are just set and creamy.
Plate the protein-rich scramble immediately alongside the hot roasted potatoes.