Name: Turkey and potato breakfast skillet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 5 oz Yukon Gold potato, diced into 1/2-inch pieces; 3 large egg whites; 2 tsp canola oil; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tbsp water; 1 green onion, thinly sliced; 2 tsp hot sauce; 1/2 tsp smoked paprika; 4 olive oil cooking sprays

Instructions

Prep 20 min · Cook 10 min

Place the potatoes, half the salt, the water, and half the oil in a 10-inch nonstick skillet. Cover and cook over medium-high heat until the potatoes are just tender, about 4 to 5 minutes.
Uncover the skillet. Continue cooking, stirring only occasionally, until the water has evaporated and the potatoes are deeply golden on several sides.
Push the potatoes to one side of the skillet. Add the remaining oil, ground turkey, bell pepper, and onion to the empty side. Season with the remaining salt, black pepper, garlic powder, and smoked paprika. Break up the turkey and cook until the meat is browned and cooked through. Done when 165°F.
Lower the heat to medium and stir everything together. Lightly coat any dry spots in the pan with cooking spray. Pour the egg whites over the mixture and stir gently and constantly for 1 to 2 minutes until the whites are set and opaque.
Remove the skillet from the heat. Stir in the hot sauce and sliced green onions. Taste and add a pinch more salt if needed before transferring to a plate.

Nutrition

Ingredients

Instructions

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