Name: Pea milk coffee and scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 8 oz brewed coffee, hot; 240 g unsweetened pea milk; 3 oz 99% lean ground turkey; 4 large egg whites; 1 oz fresh spinach, chopped; 1 1/2 tsp extra virgin olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 1 slice whole-wheat bread, toasted

Nutrition

Per serving

433 calories

Protein: 49g; 46% of calories
Carbs: 20g; 19% of calories
Fat: 17g; 36% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Heat the olive oil in a 10-inch nonstick skillet over medium-high heat. Add the ground turkey and cook, breaking it into small bits with a spatula, until no longer pink and beginning to brown. Done when meat is browned and cooked through, 165°F.
Add the chopped spinach, salt, and pepper to the skillet and stir until the spinach just wilts. Lower the heat to medium and pour in the egg whites. Stir constantly until the eggs are set and cooked through. Toast the bread while the eggs finish. Done when eggs are set, 165°F.
In a small saucepan over medium heat, warm the pea milk until steaming but not boiling. Pour the hot brewed coffee into a large mug and stir in the warm pea milk.
Transfer the turkey and egg scramble to a plate. Serve immediately with the whole-wheat toast and the pea milk coffee.

Nutrition

Ingredients

Instructions

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