NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

0.5 cup Yukon Gold potato

0.25 cup red bell pepper

0.25 cup yellow onion

2 large eggs

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Wash and cube the Yukon Gold potato into small, half-inch pieces to ensure quick and even cooking.

• 2

  Heat the olive oil in a medium non-stick skillet over medium-high heat.

• 3

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

• 4

  Add the ground turkey, diced onions, and diced red bell peppers to the skillet with the potatoes.

• 5

  Cook the mixture for 5-7 minutes, breaking the turkey into small crumbles with a spatula, until the meat is browned and the vegetables are soft.

• 6

  Stir in the sea salt, black pepper, smoked paprika, and garlic powder to evenly coat the turkey and potato mixture.

• 7

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

• 8

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

• 9

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