YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Sautéed ground turkey and garden vegetables baked in a heavy skillet with protein-rich eggs until the edges are perfectly crisp and golden.
INGREDIENTS
3 large eggs
3 oz ground turkey (93% lean)
0.5 cup liquid egg whites
1 tsp olive oil
0.5 cup red bell pepper
0.5 cup zucchini
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F.
Heat the olive oil in a small oven-safe cast-iron skillet over medium heat.
Add the ground turkey to the skillet and cook until browned, breaking it into small crumbles with a spatula.
Stir in the diced red bell pepper, zucchini, and red onion, sautéing for 5 minutes until the vegetables are tender and fragrant.
Season the turkey and vegetable mixture with sea salt, black pepper, and smoked paprika.
Pour the liquid egg whites over the mixture and stir briefly to ensure they are evenly distributed.
Use the back of a spoon to create three small wells in the mixture and carefully crack one whole egg into each well.
Transfer the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Remove from the oven and garnish with freshly chopped parsley before serving directly from the skillet.