NUTRITION

SERVINGS

INGREDIENTS

150g Red Potatoes

2 oz Ground Turkey (93% lean)

1 Large Egg

1/2 cup Egg Whites

1/2 cup diced Bell Pepper

1 cup Fresh Spinach

1 tsp Avocado Oil

PREPARATION

• 1

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

• 2

  Dice the red potatoes into small, even cubes and toss them with half of the avocado oil and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden and crispy.

• 4

  While potatoes roast, heat the remaining avocado oil in a non-stick skillet over medium heat.

• 5

  Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned and cooked through.

• 6

  Stir in the diced bell peppers and sauté for 3-4 minutes until they begin to soften.

• 7

  In a small bowl, whisk together the whole egg and the egg whites.

• 8

  Lower the heat to medium-low and pour the egg mixture into the skillet with the turkey and peppers.

• 9

  Add the fresh spinach and gently fold the ingredients together, scrambling until the eggs are just set and the spinach is wilted.

• 10

  Plate the turkey and egg scramble alongside the roasted potatoes and enjoy immediately.