NUTRITION

SERVINGS

INGREDIENTS

3.7 oz Ground Turkey (93% lean)

2 Large Eggs

1 Egg White

150g Sweet Potato, cubed

1 tsp Ghee

1 cup Fresh Spinach

1/2 cup Blueberries

Pinch of dried sage, thyme, salt, and pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with a tiny amount of water or a fraction of the ghee and roast for 20-25 minutes until tender and lightly browned.

• 3

  While potatoes roast, season the ground turkey with dried sage, thyme, salt, and pepper to create a clean sausage crumble.

• 4

  Heat a non-stick skillet over medium heat and cook the turkey until fully browned and cooked through, then set aside.

• 5

  In a small bowl, whisk together the two whole eggs and the egg white until well combined.

• 6

  In the same skillet, melt the ghee over medium-low heat and add the spinach, stirring until just wilted.

• 7

  Pour the egg mixture into the skillet with the spinach and cook slowly, stirring gently with a spatula for a creamy texture.

• 8

  Plate the creamy scrambled eggs alongside the roasted sweet potatoes and turkey sausage, serving the fresh blueberries on the side.