NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

2 large eggs

0.5 cup egg whites

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp olive oil

1 tsp grass-fed butter

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Toss the diced red bell pepper and zucchini with olive oil and a pinch of sea salt on the prepared sheet.

• 3

  Roast the vegetables for 15 minutes until they are tender and show light golden-brown edges.

• 4

  While vegetables roast, place the ground turkey in a non-stick skillet over medium heat and cook until browned and fully cooked through.

• 5

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

• 6

  Add the grass-fed butter to the skillet with the turkey, then pour in the egg mixture.

• 7

  Cook the eggs, stirring gently with a spatula, until soft, creamy curds form.

• 8

  Fold the roasted vegetables into the scramble just before removing from heat and serve immediately.