YOUR SOLIN GENERATED RECIPE
Turkey and Scrambled Egg Breakfast Bowl
Pan-seared lean ground turkey and fluffy scrambled eggs tossed with vibrant sautéed peppers and fresh spinach for a savory, protein-packed start to your morning.
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 fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the ground turkey, diced yellow onion, and chopped red bell pepper to the skillet.
Cook the turkey mixture, breaking it up with a spatula, until the meat is browned and the vegetables are tender.
Season the turkey and vegetable mixture with sea salt, black pepper, and garlic powder.
In a small bowl, whisk the eggs together until well combined.
Lower the heat to medium and pour the whisked eggs directly into the skillet with the turkey.
Gently fold the eggs into the turkey mixture until they are just set and fluffy.
Add the fresh baby spinach to the pan and stir for 30-60 seconds until the leaves are just wilted.
Transfer the mixture to a bowl and serve immediately while hot.