NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

2 oz lean ground turkey

0.5 cup Yukon gold potato

0.25 cup red bell pepper

0.25 cup yellow onion

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the extra virgin olive oil in a medium oven-safe skillet over medium-high heat.

• 3

  Add the diced Yukon gold potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and turn golden brown.

• 4

  Add the lean ground turkey, diced yellow onion, and red bell pepper to the skillet, breaking up the turkey with a spatula until it is browned and cooked through.

• 5

  Stir in the fresh baby spinach and cook just until wilted, then remove the skillet from the heat.

• 6

  In a medium mixing bowl, whisk together the eggs, egg whites, non-fat Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well combined.

• 7

  Pour the egg mixture evenly over the potato and turkey hash in the skillet.

• 8

  Place the skillet in the preheated oven and bake for 12-15 minutes, or until the eggs are set and slightly puffed.

• 9

  Remove from the oven and garnish with chopped fresh chives before serving warm.