NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

4 oz ground turkey

1 cup butternut squash

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a parchment-lined baking sheet, toss the cubed butternut squash with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 3

  Roast the squash for 18-20 minutes until tender and slightly caramelized on the edges.

• 4

  While the squash roasts, place the ground turkey in a non-stick skillet over medium heat and cook until browned and crumbled, about 5-7 minutes.

• 5

  Stir the baby spinach into the hot turkey until just wilted, then remove from heat.

• 6

  Transfer the turkey, spinach, and roasted squash into a small oven-safe baking dish, mixing gently to combine.

• 7

  Use a spoon to create three small wells in the mixture and carefully crack one egg into each well.

• 8

  Place the dish back into the oven and bake for 8-12 minutes, or until the egg whites are opaque and the yolks reach your desired level of doneness.

• 9

  Remove from the oven and garnish with freshly chopped parsley before serving.