Name: Grand slam breakfast skillet
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 4 large egg whites; 5 oz red potatoes, cut into 1/2-inch cubes; 1/2 yellow bell pepper, diced; 1/3 cup yellow onion, diced; 2 tsp avocado oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1 1/2 tbsp fresh chives, chopped; 1 tbsp water; 1 tsp hot sauce

Instructions

Prep 25 min · Cook 5 min

Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes and the water, then cover and cook for 5 minutes.
Uncover the skillet and cook, stirring every minute or two, until the potatoes are golden-brown and a fork slides in easily. Transfer the potatoes to a plate and set aside. Done when fork slides in easily.
Wipe out the skillet if needed and add the remaining oil. Add the ground turkey, bell pepper, and onion. Season with half the salt, the black pepper, garlic powder, and smoked paprika. Break the turkey up with a spoon and cook until browned with no pink remaining. Done when turkey is browned with no pink, 165°F.
Lower the heat to medium. Return the potatoes to the skillet and pour the egg whites over the mixture. Season with the remaining salt. Stir gently and cook until the whites are opaque and no longer wet. Done when whites are opaque and no longer wet, 160°F in the thickest part.
Remove the skillet from the heat. Top with chopped chives and a few dashes of hot sauce before serving directly from the pan.

Nutrition

Ingredients

Instructions

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