NUTRITION

SERVINGS

INGREDIENTS

5 oz ground turkey

0.5 medium Yukon gold potato

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp avocado oil

2 large eggs

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the avocado oil in a medium cast-iron skillet over medium-high heat.

• 2

  Add the diced Yukon gold potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.

• 3

  Push the potatoes to the side and add the ground turkey, diced onion, and red bell pepper to the center of the pan.

• 4

  Cook the turkey until browned and the vegetables are softened, breaking the meat into small crumbles with a spatula.

• 5

  Stir the potatoes back in and season the entire mixture with sea salt, black pepper, garlic powder, and smoked paprika.

• 6

  Use a spoon to create two small wells in the mixture and crack an egg into each well.

• 7

  Reduce heat to medium-low, cover the skillet, and cook for 3-4 minutes until the egg whites are set but the yolks are still runny.

• 8

  Garnish with freshly chopped parsley and serve immediately directly from the skillet.