Name: Turkey & Egg Scramble with Roasted Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz ground turkey; 1 medium Yukon gold potato; 1 large egg; 0.25 cup egg whites; 0.25 cup low-fat cottage cheese; 0.5 cup red bell pepper; 1 cup baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Dice the Yukon gold potato into half-inch cubes and toss with 0.5 tsp of olive oil, the smoked paprika, and a pinch of the sea salt and black pepper.
Spread the potatoes in a single layer on the baking sheet and roast for 25 minutes until the edges are golden and crispy.
While the potatoes roast, heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium heat and add the ground turkey.
Cook the turkey, breaking it into small crumbles with a spatula, until browned and cooked through, then stir in the garlic powder and diced bell peppers.
In a small bowl, whisk together the large egg, egg whites, and cottage cheese until the mixture is well combined.
Pour the egg and cottage cheese mixture into the skillet with the turkey and peppers, add the baby spinach, and scramble gently until the eggs are set and the spinach is wilted.
Plate the turkey and egg scramble immediately alongside the hot roasted potatoes and season with the remaining sea salt and black pepper.

Nutrition

Ingredients

Instructions

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