NUTRITION

SERVINGS

INGREDIENTS

0.5 medium potato

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 oz ground turkey

2 large eggs

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Dice the potato into small half-inch cubes and toss them in a bowl with the olive oil, sea salt, black pepper, and garlic powder.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and crispy.

• 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.

• 5

  In a separate bowl, whisk together the large eggs, egg whites, and Greek yogurt until the mixture is smooth and well combined.

• 6

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

• 7

  Gently stir the eggs with a spatula until they begin to set, then fold in the fresh baby spinach.

• 8

  Continue cooking for 1-2 minutes until the eggs are fluffy and the spinach has just wilted.

• 9

  Plate the turkey and egg scramble alongside the hot roasted potatoes and serve immediately.