YOUR SOLIN GENERATED RECIPE
Grand Slam Breakfast Skillet
Sautéed ground turkey and sweet potatoes sizzle in a cast-iron skillet with vibrant bell peppers and wilted spinach, topped with two perfectly jammy eggs.
INGREDIENTS
6 oz ground turkey
0.25 cup sweet potato
0.5 cup red bell pepper
0.25 cup yellow onion
1 cup baby spinach
0.5 tsp avocado oil
2 large eggs
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
0.25 tsp garlic powder
PREPARATION
Heat the avocado oil in a large cast-iron skillet over medium heat.
Add the cubed sweet potatoes and sauté for 8 minutes until they are golden and tender.
Increase heat slightly and add the ground turkey, breaking it into crumbles as it browns.
Toss in the diced onion and bell pepper, cooking until the onion becomes translucent.
Season the mixture with sea salt, black pepper, smoked paprika, and garlic powder.
Add the baby spinach and stir until the leaves are just wilted.
Use a spoon to make two wells in the hash and crack an egg into each space.
Cover the pan and cook for 3 minutes until the whites are set and the yolks are still runny.