NUTRITION

SERVINGS

INGREDIENTS

2 large Poblano peppers

4 oz Ground turkey

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 large Eggs

0.25 cup Egg whites

0.5 oz Monterey Jack cheese

0.25 cup Salsa verde

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with avocado oil spray.

• 2

  Place the poblano peppers under a broiler for 5 minutes per side until charred, then place in a sealed bag to steam for 10 minutes.

• 3

  Peel the skin off the peppers, remove the seeds, and slice them into wide strips.

• 4

  In a skillet over medium heat, cook the ground turkey with cumin, garlic powder, sea salt, and black pepper until fully browned.

• 5

  Layer half of the poblano strips at the bottom of the baking dish, followed by the cooked turkey, then the remaining poblano strips.

• 6

  In a bowl, whisk together the whole eggs and egg whites until light and airy, then pour the mixture evenly over the peppers and turkey.

• 7

  Top with the shredded Monterey Jack cheese and bake for 25-30 minutes until the eggs are set and the top is golden.

• 8

  Let the casserole rest for 5 minutes before slicing and serving with a drizzle of fresh salsa verde.