NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey (93% lean)

0.75 cup Yukon gold potato (diced)

2 large Eggs

0.5 cup Liquid egg whites

1 tsp Extra virgin olive oil

0.25 cup Red bell pepper (diced)

0.25 cup Yellow onion (diced)

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.

• 2

  Add the diced Yukon gold potatoes to the pan and cook for 8-10 minutes, stirring occasionally, until tender and crispy golden brown.

• 3

  Add the ground turkey, diced yellow onion, and red bell pepper to the skillet, breaking up the meat with a spatula until browned and cooked through.

• 4

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

• 5

  Stir the fresh baby spinach into the skillet and cook for 1 minute until just wilted.

• 6

  Pour the egg mixture over the turkey and potatoes, reducing the heat to medium-low.

• 7

  Gently scramble the eggs with the potato mixture until the eggs are set but still moist, then serve immediately.