YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Skillet with Eggs
Sautéed sweet potatoes and lean ground turkey tossed with vibrant bell peppers and wilted spinach, topped with perfectly set eggs for a savory, nutrient-dense start.
INGREDIENTS
4 oz ground turkey (93% lean)
2 large eggs
0.5 cup liquid egg whites
1 cup diced sweet potato
0.5 cup diced red bell pepper
1 cup fresh baby spinach
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Peel and dice the sweet potato into small 1/2-inch cubes to ensure even cooking.
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the diced sweet potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and slightly browned.
Add the ground turkey to the skillet, breaking it up with a spatula. Season with sea salt, black pepper, and garlic powder.
Once the turkey is mostly browned, stir in the diced red bell pepper and cook for another 3-4 minutes until the pepper softens.
Add the baby spinach and stir until just wilted.
In a small bowl, whisk together the two whole eggs and the liquid egg whites.
Pour the egg mixture over the turkey and vegetable base. Reduce heat to medium-low.
Cover the skillet and cook for 3-5 minutes, or until the eggs are fully set and the edges are slightly golden.
Serve immediately, garnished with extra black pepper if desired.