YOUR SOLIN GENERATED RECIPE
Protein-Packed Baked Eggs with Roasted Tomatoes
Savory ground turkey and juicy cherry tomatoes are roasted together before being topped with eggs and baked until the whites are set and the yolks remain velvety.
INGREDIENTS
4 oz Ground turkey
1 cup Cherry tomatoes
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
1 cup Fresh baby spinach
0.5 cup Liquid egg whites
2 large Eggs
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F.
In a small oven-safe cast iron skillet, cook the ground turkey over medium heat with the olive oil, sea salt, black pepper, and dried oregano until browned and crumbly.
Add the cherry tomatoes and baby spinach to the skillet, stirring for 2 minutes until the spinach is wilted and the tomatoes begin to blister.
Pour the liquid egg whites evenly over the turkey and vegetable mixture in the skillet.
Carefully crack the two whole eggs on top of the mixture, spacing them apart to ensure even cooking.
Place the skillet in the oven and bake for 8 to 10 minutes, or until the egg whites are firm and opaque but the yolks are still soft.
Remove from the oven and garnish with chopped fresh parsley before serving directly from the skillet.