YOUR SOLIN GENERATED RECIPE
Grand Slam Breakfast Skillet
Sautéed ground turkey and colorful peppers sizzle in a cast-iron skillet before being topped with velvety over-easy eggs and fresh baby spinach.
INGREDIENTS
6 oz Ground turkey (93% lean)
2 large Eggs
0.5 cup Red bell pepper
0.5 cup Yellow onion
1 cup Baby spinach
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.
Add the ground turkey, diced yellow onion, and red bell pepper to the skillet.
Cook the mixture while breaking up the turkey with a spatula until the meat is browned and the vegetables are tender.
Season the mixture with sea salt, black pepper, garlic powder, and smoked paprika, stirring well to combine.
Add the baby spinach to the skillet and toss until the leaves are just wilted.
Use a spoon to create two small wells in the turkey and vegetable mixture.
Crack one egg into each well, then cover the skillet with a lid.
Cook for 2 to 3 minutes until the egg whites are fully set but the yolks remain runny and velvety.
Remove from heat and serve immediately directly from the skillet.