YOUR SOLIN GENERATED RECIPE
High-Protein Savory Turkey and Egg Breakfast Bowl
Pan-seared lean ground turkey and vibrant bell peppers served over a bed of wilted spinach with two silky soft-boiled eggs and a dollop of tangy Greek yogurt.
INGREDIENTS
4 oz Ground turkey (93% lean)
2 large Eggs
0.25 cup Plain non-fat Greek yogurt
1 cup Fresh baby spinach
0.5 cup Sliced bell peppers
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Chopped fresh chives
PREPARATION
Bring a small pot of water to a boil, gently lower the eggs in, and cook for 6.5 minutes for a jammy yolk; immediately transfer to an ice bath for 5 minutes before peeling.
Heat the olive oil in a medium skillet over medium-high heat.
Add the ground turkey to the skillet, breaking it into small crumbles with a wooden spoon.
Season the turkey with sea salt, black pepper, and garlic powder, and cook until browned and no longer pink.
Stir in the sliced bell peppers and sauté for 3 to 4 minutes until they begin to soften.
Add the fresh baby spinach to the pan and toss for about 60 seconds until just wilted, then remove from heat.
Peel the cooled eggs and slice them in half lengthwise.
To assemble, place the turkey and vegetable mixture in a bowl, top with the sliced eggs, add a dollop of Greek yogurt, and garnish with fresh chives.