YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sheet-pan roasted broccoli and peppers combined with fluffy scrambled eggs and lean turkey for a protein-packed breakfast.
INGREDIENTS
4 large eggs
0.5 cup egg whites
2 oz ground turkey
0.5 cup broccoli florets
0.5 cup red bell pepper
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Place the broccoli florets and diced red bell pepper on the sheet, drizzle with olive oil, and season with half of the salt and pepper.
Roast the vegetables for 12-15 minutes until they are tender and slightly charred at the edges.
While the vegetables roast, place a non-stick skillet over medium heat and cook the ground turkey until fully browned and cooked through.
In a medium bowl, whisk together the large eggs, egg whites, garlic powder, and the remaining salt and pepper.
Pour the egg mixture into the skillet with the turkey, stirring gently with a spatula until soft, fluffy curds form.
Fold the roasted vegetables into the scrambled eggs and serve immediately while hot.