NUTRITION

SERVINGS

INGREDIENTS

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

3 oz ground turkey

0.25 tsp garlic powder

2 large eggs

0.5 cup liquid egg whites

0.5 cup baby spinach

0.5 oz feta cheese

PREPARATION

• 1

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

• 2

  Toss the diced red bell pepper and zucchini with olive oil, half the sea salt, and half the black pepper.

• 3

  Spread the vegetables on the baking sheet and roast for 15-18 minutes until tender and slightly caramelized.

• 4

  While vegetables roast, heat a non-stick skillet over medium heat and add the ground turkey and garlic powder.

• 5

  Cook the turkey, breaking it into small crumbles, until fully browned and cooked through.

• 6

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

• 7

  Pour the egg mixture into the skillet with the turkey and reduce heat to medium-low.

• 8

  Gently fold the eggs with a spatula until soft curds form, then stir in the roasted vegetables and baby spinach.

• 9

  Continue cooking for 1 minute until the spinach is wilted and the eggs are set.

• 10

  Transfer to a bowl and sprinkle with crumbled feta cheese and the remaining salt and pepper.