YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Tacos with Avocado
Sautéed ground turkey and fluffy scrambled eggs nestled in warm corn tortillas, topped with creamy avocado slices and a dollop of protein-rich Greek yogurt.
INGREDIENTS
4 oz ground turkey 93% lean
1 large egg
0.5 cup egg whites
2 medium corn tortillas
0.13 whole avocado
0.25 cup plain Greek yogurt
1 cup fresh baby spinach
2 tbsp red onion
0.25 tsp extra virgin olive oil
0.25 tsp ground cumin
0.25 tsp chili powder
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté the finely diced red onion until it becomes translucent.
Add the ground turkey to the skillet, breaking it up with a spatula and seasoning with the cumin and chili powder.
Cook the turkey until it is browned and cooked through, then stir in the fresh baby spinach until it is just wilted.
Whisk the whole egg and egg whites together in a small bowl, then pour into the skillet with the turkey and spinach, scrambling gently until set.
Warm the corn tortillas in a separate dry pan or over a low gas flame until they are soft and slightly charred.
Divide the turkey and egg scramble evenly between the two tortillas.
Top each taco with slices of fresh avocado and a dollop of Greek yogurt, then finish with a sprinkle of sea salt and black pepper.