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 grass-fed butter

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the red bell pepper and zucchini into half-inch pieces.

• 3

  Toss the vegetables with the extra virgin olive oil and a pinch of sea salt on a parchment-lined baking sheet.

• 4

  Roast the vegetables for 15-20 minutes until tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, place a non-stick skillet over medium heat and add the ground turkey, breaking it up with a spatula until fully browned and cooked through.

• 6

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

• 7

  Add the grass-fed butter to the skillet with the turkey. Once melted, pour the egg mixture into the pan.

• 8

  Using a silicone spatula, gently push the eggs from the edges to the center, creating soft, large curds until the eggs are just set but still moist.

• 9

  Plate the roasted vegetables and top them with the hearty turkey and egg scramble.

• 10

  Serve immediately while hot.