NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

2 oz Ground turkey

0.5 cup Red bell pepper

0.5 cup 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

  Dice the red bell pepper and zucchini into small, uniform pieces.

• 3

  Toss the diced vegetables on the baking sheet with the olive oil, garlic powder, and half of the sea salt.

• 4

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

• 5

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

• 6

  In a medium bowl, whisk together the whole eggs and egg whites until the mixture is uniform and frothy.

• 7

  Add the ghee to the skillet with the turkey, then stir in the roasted vegetables once they are finished.

• 8

  Pour the egg mixture into the skillet and reduce the heat to medium-low.

• 9

  Gently fold the eggs with a spatula, cooking slowly until they are just set and creamy.

• 10

  Season the scramble with the remaining sea salt and black pepper, then garnish with chopped fresh chives before serving.