NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

3 oz 93% lean ground turkey

0.25 cup red bell pepper

1 tsp grass-fed butter

1 large egg

0.5 cup liquid egg whites

1 cup fresh baby spinach

PREPARATION

• 1

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

• 2

  Dice the Russet potato into small, uniform half-inch cubes to ensure even cooking.

• 3

  Toss the potato cubes with olive oil, sea salt, black pepper, and garlic powder on the baking sheet, then roast for 20-25 minutes until golden and crispy.

• 4

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

• 5

  Sauté the turkey mixture, breaking it into small crumbles, until the meat is browned and the peppers are tender.

• 6

  In a small bowl, whisk together the whole egg and liquid egg whites until well combined and frothy.

• 7

  Add the grass-fed butter to the skillet with the turkey, then pour in the egg mixture and add the fresh baby spinach.

• 8

  Gently fold the eggs with a spatula until they are just set and the spinach has wilted.

• 9

  Plate the protein-packed scramble alongside the crispy roasted potatoes and serve immediately.