NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

2 oz ground turkey 93%

0.25 cup non-fat Greek yogurt

0.5 medium russet potato

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe skillet or ceramic baking dish.

• 2

  Finely dice the russet potato, red bell pepper, and yellow onion into small, uniform cubes to ensure even cooking.

• 3

  Heat the olive oil in a skillet over medium heat; add the diced potatoes and cook for 5-7 minutes until they are tender and golden-brown.

• 4

  Add the ground turkey, bell pepper, and onion to the skillet, sautéing until the turkey is fully cooked and the vegetables are fragrant.

• 5

  In a medium bowl, whisk together the eggs, liquid egg whites, non-fat Greek yogurt, sea salt, and black pepper until the texture is silky and well-combined.

• 6

  Transfer the turkey and potato hash into the prepared oven-safe dish, spreading it into an even layer across the bottom.

• 7

  Pour the egg and yogurt mixture over the hash and bake for 15-20 minutes, or until the eggs are set and the edges are beautifully crisp.