NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

3 oz 93% lean ground turkey

0.5 cup diced bell peppers

0.5 cup diced zucchini

1 tsp extra virgin olive oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the diced bell peppers and zucchini with the extra virgin olive oil and a pinch of sea salt on the prepared baking sheet.

• 3

  Roast the vegetables for 12-15 minutes until they are tender and slightly caramelized at the edges.

• 4

  While the vegetables roast, place a non-stick skillet over medium heat and add the ground turkey, breaking it up with a spatula until fully browned and cooked through.

• 5

  In a medium bowl, whisk together the whole eggs, liquid egg whites, garlic powder, remaining sea salt, and black pepper until well combined.

• 6

  Add the ghee to the skillet with the turkey, then pour in the egg mixture.

• 7

  Using a silicone spatula, gently push the eggs from the edges toward the center, scrambling them slowly until they are set but still look moist.

• 8

  Remove the skillet from the heat, fold in the roasted vegetables, and garnish with freshly chopped chives before serving hot.