NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Ground turkey

2 large Eggs

0.5 cup Sliced mushrooms

1 cup Fresh baby spinach

0.5 tsp Avocado oil

0.25 tsp Dried sage

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, combine the ground turkey with dried sage, garlic powder, onion powder, red pepper flakes, and half of the sea salt and black pepper.

• 2

  Form the turkey mixture into two small, even patties.

• 3

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 4

  Add the turkey patties to the skillet and cook for 3-4 minutes per side until browned and cooked through, then remove and set aside.

• 5

  In the same skillet, add the sliced mushrooms and sauté for 3 minutes until they release their moisture and turn golden brown.

• 6

  Add the baby spinach to the skillet and toss for 1 minute until just wilted, then move the vegetables to the side of the pan.

• 7

  Whisk the eggs in a small bowl with the remaining salt and pepper.

• 8

  Pour the eggs into the empty side of the skillet and cook, stirring gently, until soft and creamy.

• 9

  Plate the turkey sausage patties alongside the scrambled eggs and sautéed vegetables.