YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Burrito Skillet
Sautéed ground turkey and sweet potatoes tossed with vibrant bell peppers and black beans, finished with fluffy eggs for a savory, protein-packed start to your morning.
INGREDIENTS
4 oz Ground turkey (93% lean)
0.5 cup Sweet potato
0.25 cup Black beans
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.5 tsp Olive oil
1 large Egg
0.25 cup Egg whites
0.25 cup Plain non-fat Greek yogurt
0.13 whole Avocado
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Chili powder
0.25 tsp Garlic powder
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the diced sweet potatoes to the skillet and sauté for 5-7 minutes, stirring occasionally, until they begin to soften and develop a golden-brown crust.
Add the ground turkey, diced yellow onion, and red bell pepper to the skillet, breaking up the turkey with a wooden spoon or spatula as it cooks.
Season the mixture with sea salt, black pepper, chili powder, and garlic powder, stirring well to incorporate the spices.
Once the turkey is browned and the vegetables are tender, stir in the rinsed black beans and cook for 1 minute to heat through.
In a small bowl, whisk together the large egg and egg whites until well combined.
Lower the heat to medium and pour the egg mixture over the turkey and vegetables, gently scrambling everything together until the eggs are just set and fluffy.
Remove the skillet from the heat and serve immediately topped with a dollop of Greek yogurt and fresh avocado slices.