YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sautéed ground turkey and oven-roasted vegetables folded into fluffy pasture-raised eggs for a savory, protein-packed breakfast.
INGREDIENTS
2 large Pasture-raised eggs
0.5 cup Liquid egg whites
3 oz 93% lean ground turkey
0.5 cup Diced zucchini
0.5 cup Diced red bell pepper
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp 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 pepper with 0.5 teaspoon of olive oil and a pinch of sea salt.
Roast the vegetables for 15 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, whisk together the whole eggs, liquid egg whites, and garlic powder in a medium mixing bowl.
Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium heat and add the ground turkey.
Cook the turkey, breaking it apart with a spatula, until it is fully browned and cooked through.
Stir the roasted vegetables into the skillet with the turkey to combine.
Pour the egg mixture into the skillet and cook, stirring gently and frequently, until the eggs are fluffy and just set.
Season with the remaining sea salt and black pepper, then garnish with fresh chives before serving.