Name: Morning egg and turkey scramble
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 3 large egg whites; 5 oz red potatoes, diced into 1/2-inch cubes; 2 tsp extra virgin olive oil; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 1 oz fresh spinach; 1/2 tsp salt; 1/2 tsp black pepper

Ingredients

9 items

5 oz 99% lean ground turkey
3 large egg whites
5 oz red potatoes, diced into 1/2-inch cubes
2 tsp extra virgin olive oil
1/2 red bell pepper, diced
1/4 medium yellow onion, diced
1 oz fresh spinach
1/2 tsp salt
1/2 tsp black pepper

Instructions

Prep 15 min · Cook 10 min

Heat half the oil in a 12-inch nonstick skillet over medium to medium-high heat. Add the potatoes and a pinch of the salt. Cover and cook for 4 minutes to soften. Uncover and continue cooking for 6 to 8 minutes, stirring only every 2 to 3 minutes, until the potatoes are golden on at least two sides and easily pierced with a fork.
Push the potatoes to one side of the skillet. Add the remaining oil to the empty side and add the ground turkey, breaking it up with a spatula. Cook for 4 to 5 minutes until the meat is no longer pink and the surface starts to brown. Done when internal temperature is 165°F.
Add the bell pepper and onion to the turkey side of the pan. Sauté for 3 to 4 minutes until the onion is translucent and the pepper has softened slightly.
Pour the egg whites over the turkey and vegetable mixture. Add the spinach, the rest of the salt, and the black pepper. Stir constantly for 1 to 2 minutes until the egg whites are opaque, firm, and fully set, and the spinach has wilted. Mix the crispy potatoes back into the scramble for the final 30 seconds to combine and serve. Done when eggs are set and firm, 165°F.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes