YOUR SOLIN GENERATED RECIPE
Grand Slam Breakfast Skillet
Sautéed ground turkey and tender sweet potatoes tossed with vibrant kale and bell peppers, topped with two perfectly sunny-side-up eggs for a savory finish.
INGREDIENTS
6 oz Ground turkey 93% lean
2 large Eggs
0.5 cup Sweet potato
1 cup Kale
0.25 cup Red bell pepper
0 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the diced sweet potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and slightly browned.
Add the ground turkey to the skillet, breaking it up with a spatula. Season with sea salt, black pepper, garlic powder, and smoked paprika.
Once the turkey is nearly cooked through, stir in the diced red bell peppers and chopped kale. Sauté for 3-4 minutes until the kale is wilted and peppers are soft.
Use a spoon to create two small wells in the turkey and vegetable mixture.
Crack one egg into each well. Cover the skillet with a lid and cook for 3-4 minutes, or until the egg whites are set but the yolks remain runny.
Slide the entire mixture onto a plate and serve immediately.