NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Yukon Gold potato

5 oz ground turkey chorizo

0.5 cup red bell pepper

0.25 cup yellow onion

1 cup baby spinach

2 large eggs

1 large egg white

0 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the Yukon Gold potato into small, uniform half-inch cubes to ensure even cooking and maximum crispiness.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat and add the potato cubes in a single layer.

• 3

  Season the potatoes with sea salt and black pepper, then sear for 8-10 minutes, flipping occasionally until they are golden brown and tender.

• 4

  Add the ground turkey chorizo and diced yellow onion to the skillet, breaking the meat apart with a spatula until fully browned and fragrant.

• 5

  Stir in the diced red bell pepper and cook for another 3 minutes until the peppers are slightly softened but still vibrant.

• 6

  Add the baby spinach to the pan and toss for 1 minute until just wilted, then use a spoon to create two small wells in the mixture.

• 7

  Crack the two whole eggs and the extra egg white into the wells, then cover the skillet with a lid for 2-3 minutes until the whites are set but the yolks remain runny.

• 8

  Remove from heat and garnish with freshly chopped cilantro before serving directly from the pan.