NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Ground Turkey (93% lean)

2/3 cup Egg Whites

1/2 medium Yellow Plantain

1 tbsp Avocado Oil

1/4 cup Red Bell Pepper

2 tbsp Red Onion

1 clove Garlic

1 tsp Tomato Paste

1/2 tsp Ground Cumin

1/2 tsp Dried Oregano

PREPARATION

• 1

  Peel and slice the plantain into half-inch rounds.

• 2

  Heat half of the avocado oil in a large non-stick skillet over medium heat.

• 3

  Add the plantain slices and cook for 3-4 minutes per side until they are tender and caramelized.

• 4

  Remove the plantains from the skillet and set aside.

• 5

  Add the remaining oil to the same skillet and sauté the diced red onion, bell pepper, and minced garlic until fragrant.

• 6

  Add the ground turkey, cumin, oregano, and tomato paste to the skillet.

• 7

  Cook the turkey while breaking it up with a spatula until it is browned and cooked through.

• 8

  Pour the egg whites over the turkey mixture and season with a pinch of salt and pepper.

• 9

  Gently fold the egg whites into the turkey until they are fully set and fluffy.

• 10

  Serve the picadillo scramble immediately with the caramelized plantains on the side and a sprinkle of fresh cilantro.