Name: Turkey and potato breakfast scramble
Prep time: 17 min
Cook time: 15 min
Total time: 32 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 3 large egg whites; 6 oz Yukon Gold potatoes, diced into half-inch pieces; 2 tsp extra virgin olive oil; 1.5 oz fresh baby spinach, roughly chopped; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tsp hot sauce

Instructions

Prep 17 min · Cook 15 min

Heat the olive oil in a nonstick 12-inch skillet over medium heat. Add the diced potatoes and half the salt. Cover the skillet and cook to steam the potatoes for 5 minutes.
Remove the lid and increase the heat to medium-high. Cook the potatoes until golden brown, about 8 minutes, stirring only every 2 minutes so they can crust.
Add the ground turkey, diced onion, and bell pepper to the skillet. Season with the garlic powder, black pepper, and the remaining salt. Cook, breaking the turkey into small crumbles, until the meat is no longer pink and the vegetables are soft. Done when no pink remains, 165°F.
Stir in the chopped spinach until just wilted. Push the mixture to one side of the pan. Pour the egg whites into the empty space. Once the whites begin to set, fold the turkey and potato mixture into them. Stir until the eggs are fully cooked through, about 2 minutes. Done when eggs are set.
Remove the skillet from the heat. Stir in the hot sauce to brighten the flavors and serve immediately.

Nutrition

Ingredients

Instructions

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