YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sautéed seasonal vegetables and lean turkey breast folded into fluffy, protein-packed eggs for a savory breakfast that feels incredibly nourishing.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
2 oz nitrate-free turkey breast
0.5 cup bell pepper
0.5 cup zucchini
1 tsp extra virgin olive oil
1 tsp grass-fed ghee
1 tbsp nutritional yeast
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced bell pepper and zucchini with the olive oil, sea salt, and black pepper on the prepared baking sheet.
Roast the vegetables for 12 to 15 minutes until they are tender and slightly caramelized around the edges.
In a medium bowl, whisk together the whole eggs, egg whites, and nutritional yeast until the mixture is well combined and slightly frothy.
Heat the ghee in a non-stick skillet over medium-low heat and add the chopped turkey breast, warming it through for about 1 minute.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently folding with a silicone spatula to create soft, creamy curds.
Once the eggs are nearly set, fold in the roasted vegetables and remove from heat.
Garnish with freshly chopped chives and serve immediately.