YOUR SOLIN GENERATED RECIPE
Hash Brown Egg Breakfast Bowl
Crispy golden hash browns pan-seared with lean turkey and fluffy eggs, tossed with vibrant peppers and wilted spinach for a satisfying morning meal.
INGREDIENTS
0.5 cup shredded hash browns
4 oz ground turkey
2 large eggs
0.5 cup liquid egg whites
0.5 cup bell peppers
0.25 cup yellow onion
1 cup baby spinach
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
2 tbsp fresh salsa
PREPARATION
Heat a large non-stick skillet over medium-high heat and add the avocado oil.
Add the frozen hash browns to the pan, spreading them in an even layer; cook for 5-6 minutes until the bottom is golden and crispy.
Flip the hash browns and add the ground turkey, bell peppers, and onions to the skillet.
Sauté the mixture, breaking up the turkey with a spatula, until the turkey is cooked through and the vegetables are tender.
In a small bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and garlic powder.
Reduce the heat to medium and pour the egg mixture over the hash brown and turkey base.
Gently fold in the baby spinach and scramble until the eggs are just set and the spinach is wilted.
Transfer the mixture to a bowl and top with fresh salsa before serving.