NUTRITION

SERVINGS

INGREDIENTS

0.5 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 Ground turkey

0.25 tsp Dried oregano

2 large Eggs

0.5 cup Liquid egg whites

1 cup Fresh spinach

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit.

• 2

  Toss the diced potatoes with olive oil, half of the sea salt, half of the black pepper, and the garlic powder on a rimmed baking sheet.

• 3

  Roast the potatoes for 20 to 25 minutes, flipping once halfway through, until they are golden and crispy.

• 4

  While the potatoes roast, heat a non-stick skillet over medium heat and cook the ground turkey with the dried oregano until fully browned and cooked through.

• 5

  In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is well combined and slightly frothy.

• 6

  Pour the egg mixture into the skillet with the turkey and scramble gently using a spatula until the eggs are almost set.

• 7

  Fold in the fresh spinach and the remaining salt and pepper, continuing to cook until the spinach is just wilted.

• 8

  Plate the egg and turkey scramble alongside the hot roasted potatoes and serve immediately.