NUTRITION

SERVINGS

INGREDIENTS

1 cup red potato

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 oz ground turkey

3 large eggs

0.5 cup liquid egg whites

1 cup baby spinach

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 potato into small half-inch cubes and toss them with the olive oil, sea salt, and black pepper directly on the baking sheet.

• 3

  Roast the potatoes for 20-25 minutes, tossing halfway through, until they are crispy and golden-brown.

• 4

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

• 5

  In a medium bowl, whisk together the large eggs and liquid egg whites until well combined.

• 6

  Pour the egg mixture into the skillet with the turkey and cook, stirring gently and frequently, until the eggs are just set and fluffy.

• 7

  Add the baby spinach to the skillet during the last minute of cooking, folding it into the eggs until it is just wilted.

• 8

  Plate the turkey and egg scramble next to the roasted potatoes and garnish with chopped fresh chives.