NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey (93% lean)

0.25 medium Yukon gold potato

1 large eggs

0.25 tsp extra virgin olive oil

0.5 cup red bell pepper

0.5 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp garlic powder

PREPARATION

• 1

  Wash and cube the Yukon gold potato into small 1/2-inch pieces and finely dice the red bell pepper.

• 2

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

• 3

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

• 4

  Add the ground turkey to the skillet, using a spatula to break it into small crumbles, and cook until no longer pink.

• 5

  Stir in the diced bell pepper, sea salt, black pepper, smoked paprika, and garlic powder, cooking for another 2-3 minutes until the peppers soften.

• 6

  Create two small wells in the potato and turkey mixture and crack the eggs into them.

• 7

  Cover the skillet with a lid for 2-3 minutes until the egg whites are set but the yolks remain runny.

• 8

  Remove from heat and stir in the fresh baby spinach, allowing it to wilt from the residual heat before serving immediately.