NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup egg whites

2 oz ground turkey

0.5 medium Yukon gold potato

1 tsp extra virgin olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Dice the potato into small 1/2-inch cubes and toss with half of the olive oil, garlic powder, and half the salt and pepper.

• 3

  Spread potatoes on the baking sheet and roast for 20-25 minutes until golden and crispy.

• 4

  While potatoes roast, heat a non-stick skillet over medium heat with the remaining olive oil.

• 5

  Add the ground turkey to the skillet, seasoning with oregano and the remaining salt and pepper, and cook until browned and cooked through.

• 6

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

• 7

  Add the spinach to the skillet with the turkey and sauté until just wilted.

• 8

  Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are fluffy and set.

• 9

  Serve the scrambled egg and turkey mixture immediately alongside the hot roasted potatoes.