NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

2 slice bacon

2 oz ground turkey

0.5 medium russet potato

0.25 cup red bell pepper

0.25 cup yellow onion

1 cup spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Dice the russet potato into small 1/2-inch cubes, finely chop the onion and bell pepper, and slice the raw bacon into small pieces.

• 2

  Place the bacon pieces in a large non-stick skillet over medium heat and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.

• 3

  Add the ground turkey and diced potatoes to the skillet. Season with sea salt, black pepper, garlic powder, and smoked paprika.

• 4

  Cook the turkey and potatoes for 8-10 minutes, stirring occasionally, until the turkey is fully browned and the potatoes are tender and golden on the edges.

• 5

  Stir in the diced onions and bell peppers, sautéing for another 3-4 minutes until the vegetables have softened.

• 6

  Add the fresh spinach to the pan and toss for 1 minute until just wilted.

• 7

  In a small bowl, whisk together the whole eggs and egg whites. Pour the egg mixture evenly over the hash in the skillet.

• 8

  Allow the eggs to set for one minute, then gently scramble the mixture with a spatula until the eggs are cooked through but still moist.

• 9

  Garnish with the reserved crispy bacon and serve immediately.