YOUR SOLIN GENERATED RECIPE
Breakfast Scramble with Roasted Vegetables
Sautéed ground turkey and roasted summer vegetables folded into fluffy eggs and whites, finished with a creamy avocado garnish for a satisfying start to your day.
INGREDIENTS
2 large eggs
0.75 cup egg whites
2 oz ground turkey
1 tsp extra virgin olive oil
0.5 cup red bell pepper
0.5 cup zucchini
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp nutritional yeast
0.25 whole avocado
1 tsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced zucchini and red bell peppers with half of the olive oil and a pinch of sea salt on the prepared sheet.
Roast the vegetables for 15 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium heat and brown the ground turkey until fully cooked through.
In a small mixing bowl, whisk together the whole eggs, egg whites, and nutritional yeast until the mixture is well combined and slightly frothy.
Add the roasted vegetables into the skillet with the ground turkey, then pour the egg mixture over the top.
Gently scramble the eggs with a silicone spatula, moving them constantly until they are set but still moist.
Season the scramble with the remaining sea salt and black pepper.
Transfer the scramble to a plate and top with the sliced avocado and freshly chopped chives before serving.