NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground Turkey (93% Lean)

180g Liquid Egg Whites

130g Red Potato, cubed

1 tsp Extra Virgin Olive Oil

1/2 cup Red Bell Pepper, diced

1/2 tsp Smoked Paprika

PREPARATION

• 1

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

• 2

  Toss the cubed red potatoes with half of the olive oil, smoked paprika, and a pinch of salt.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until the edges are golden and crisp.

• 4

  While the potatoes are roasting, heat the remaining olive oil in a non-stick skillet over medium heat.

• 5

  Add the ground turkey to the skillet and cook until browned, breaking it into small crumbles.

• 6

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

• 7

  Reduce the heat to medium-low and pour in the liquid egg whites.

• 8

  Scramble the mixture gently with a spatula until the egg whites are fully set and fluffy.

• 9

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