NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground Turkey (93% lean)

1 Large Egg

2 tbsp Egg Whites

120g Red Potato, diced

1/2 cup Mushrooms, sliced

1/4 cup Red Bell Pepper, diced

2 tbsp Onion, chopped

1 clove Garlic, minced

1 tsp Olive Oil

PREPARATION

• 1

  Preheat oven to 400°F.

• 2

  Toss diced potatoes with half of the olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until golden and tender.

• 3

  Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the ground turkey until fully browned.

• 4

  Add the sliced mushrooms, chopped onions, bell peppers, and minced garlic to the skillet, cooking until the vegetables are soft and fragrant.

• 5

  Whisk the whole egg and egg whites together in a small bowl, then pour the mixture into the skillet with the turkey and vegetables.

• 6

  Gently scramble the mixture with a spatula until the eggs are fully set and incorporated.

• 7

  Serve the hot turkey and egg scramble immediately alongside the crispy roasted potatoes.