NUTRITION

SERVINGS

INGREDIENTS

3 whole eggs (150g total)

2 egg whites (66g total)

2 ounces turkey breast

1 cup baby spinach

1/2 medium red bell pepper

1 serving cherry tomatoes (50g)

1/4 cup chopped onion

1 tsp olive oil

2 tbsp fresh herbs (parsley, cilantro)

PREPARATION

• 1

  Crack the whole eggs into a bowl, add the egg whites, and whisk until well combined. Season lightly with salt and pepper if desired.

• 2

  Dice the red bell pepper, chop the onion, and halve the cherry tomatoes. Roughly chop the baby spinach and fresh herbs.

• 3

  Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onion and red bell pepper, sautéing until they begin to soften, about 2-3 minutes.

• 4

  Add the turkey breast slices to the skillet and heat through for about a minute.

• 5

  Pour in the egg mixture and gently stir, allowing the eggs to cook gradually. Once the eggs start to set, add the baby spinach, cherry tomatoes, and fresh herbs.

• 6

  Continue to scramble the mixture until the eggs are fully cooked but still fluffy, about 2-3 minutes more.

• 7

  Serve immediately while warm, enjoying the fresh blend of herbs and veggies with a light, protein-rich scramble.