NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

3 oz ground turkey

1 cup baby spinach

0.25 cup red bell pepper

0.25 cup red onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat oven to 350°F (175°C) and lightly grease six slots of a standard muffin tin with cooking spray or a touch of olive oil.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and add the ground turkey, diced red onion, and red bell pepper.

• 3

  Sauté the mixture for 5-7 minutes until the turkey is fully browned and the vegetables have softened.

• 4

  Add the baby spinach to the skillet and stir for 1 minute until just wilted, then remove the pan from heat.

• 5

  In a large mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, dried oregano, and red pepper flakes until well combined.

• 6

  Evenly distribute the turkey and vegetable mixture into the prepared muffin cups, filling each about two-thirds full.

• 7

  Pour the egg mixture over the turkey and vegetables in each cup, leaving a small amount of space at the top.

• 8

  Bake for 20 to 25 minutes or until the egg cups are set in the center and slightly golden on the edges.