NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Red potatoes

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

4 oz Ground turkey (93% lean)

3 large Eggs

0.5 cup Bell pepper

1 cup Baby spinach

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the cubed red potatoes with the olive oil, half of the sea salt, and half of the black pepper on the prepared baking sheet.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.

• 4

  While the potatoes roast, heat a large non-stick skillet over medium heat and add the ground turkey and diced bell peppers.

• 5

  Cook the turkey, breaking it into small crumbles with a spatula, until it is browned and the peppers have softened.

• 6

  In a small bowl, whisk together the eggs, garlic powder, and the remaining salt and pepper.

• 7

  Lower the skillet heat to medium-low and add the baby spinach to the turkey mixture, stirring until the leaves are just wilted.

• 8

  Pour the whisked egg mixture into the skillet with the turkey and vegetables.

• 9

  Gently stir the eggs with a spatula, scraping the bottom of the pan until the eggs are just set and fluffy.

• 10

  Divide the crispy roasted potatoes onto plates and serve alongside the hearty scrambled egg and turkey mixture.