YOUR SOLIN GENERATED RECIPE
Hearty Breakfast Skillet with Eggs
Pan-seared ground turkey and crisp bell peppers are sautéed into a savory hash and topped with two soft-cooked eggs for a protein-rich breakfast.
INGREDIENTS
6 oz Ground turkey (93% lean)
2 large Eggs
0.5 tbsp Extra virgin olive oil
0.5 cup Red bell pepper
0.25 cup Yellow onion
1 cup Baby spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Smoked paprika
0.25 tsp Garlic powder
PREPARATION
Heat the extra virgin olive oil in a medium non-stick or cast-iron skillet over medium-high heat.
Add the ground turkey to the skillet, using a spatula to break it into small crumbles as it browns.
Once the turkey is mostly cooked, add the diced yellow onion and red bell pepper to the pan.
Sauté the mixture for 5 minutes until the vegetables are tender and the turkey is fully cooked through.
Stir in the sea salt, black pepper, smoked paprika, and garlic powder until the mixture is evenly coated.
Add the baby spinach and toss gently for 1 minute until the leaves are just wilted.
Use a spoon to create two small wells in the hash and crack one egg into each space.
Reduce the heat to medium-low, cover the skillet with a lid, and cook for 3 to 4 minutes until the egg whites are opaque.
Remove from heat and serve immediately while the eggs are warm and the yolks are perfectly runny.