NUTRITION

SERVINGS

INGREDIENTS

1 tsp avocado oil

0.5 medium Yukon Gold potato

4 oz ground turkey (93% lean)

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 cup red bell pepper

0.25 cup yellow onion

1 large egg

0.75 cup egg whites

PREPARATION

• 1

  Dice the Yukon Gold potato into small 1/2-inch cubes to ensure they cook quickly and achieve a perfect golden crisp.

• 2

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

• 3

  Add the potato cubes to the skillet in a single layer and cook for 8-10 minutes, flipping occasionally until tender.

• 4

  Push the potatoes to one side of the pan and add the ground turkey, breaking it into small crumbles with a spatula.

• 5

  Season the turkey with the sea salt, black pepper, smoked paprika, and garlic powder, then cook until fully browned.

• 6

  Toss in the diced red bell pepper and yellow onion, sautéing for about 4 minutes until the vegetables are soft and fragrant.

• 7

  In a small bowl, whisk the whole egg and egg whites together until well combined.

• 8

  Lower the heat to medium and pour the egg mixture over the turkey and potato base, stirring gently until the eggs are just set.

• 9

  Divide the scramble into bowls and serve immediately while hot.