NUTRITION

SERVINGS

INGREDIENTS

4 oz 99% lean ground turkey breast (142g)

1 cup liquid egg whites (243g)

0.25 cup green plantain, sliced (40g)

0.25 cup red bell pepper, diced (35g)

0.25 cup yellow onion, diced (40g)

1 clove garlic, minced (3g)

0.5 tsp avocado oil (5ml)

0.25 tsp sea salt (1g)

0.25 tsp black pepper (1g)

0.13 tsp ground cloves (0.5g)

1 tbsp fresh parsley, chopped (4g)

1 stalk scallion, sliced (15g)

PREPARATION

• 1

  Place the sliced green plantain in a small pot of salted boiling water and cook for 10-12 minutes until tender, then drain.

• 2

  While plantains cook, heat the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Add the diced onion, bell pepper, and minced garlic to the skillet, sautéing for 3-4 minutes until the vegetables are translucent and fragrant.

• 4

  Add the ground turkey breast to the skillet, breaking it into small crumbles with a wooden spoon.

• 5

  Season the turkey with sea salt, black pepper, and ground cloves, cooking until no longer pink.

• 6

  Lower the heat to medium and pour the liquid egg whites over the turkey mixture.

• 7

  Gently fold the eggs into the turkey and vegetables until the whites are fully set and fluffy.

• 8

  Garnish the scramble with fresh parsley and sliced scallions, and serve immediately alongside the boiled plantains.