NUTRITION

SERVINGS

INGREDIENTS

1 medium russet potato

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

3 oz ground turkey

1 large eggs

0.5 cup liquid egg whites

1 cup fresh spinach

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Dice the russet potato into small, even cubes and toss them in a bowl with the olive oil, sea salt, and black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20 to 25 minutes until they are tender and golden brown.

• 4

  While the potatoes are roasting, place a non-stick skillet over medium heat and brown the ground turkey until it is fully cooked through.

• 5

  In a separate bowl, whisk together the large eggs, liquid egg whites, and garlic powder until the mixture is well combined and frothy.

• 6

  Add the fresh spinach to the skillet with the turkey and sauté for about one minute until the leaves are just wilted.

• 7

  Reduce the heat to medium-low and pour the egg mixture into the skillet with the turkey and spinach.

• 8

  Gently scramble the eggs with a spatula, moving them constantly until they are set but still moist.

• 9

  Divide the roasted potatoes onto plates and top with the hearty egg and turkey scramble to serve.