Name: Turkey and potato breakfast skillet
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 3/4 medium russet potato, diced into 1/2-inch pieces; 4 large egg whites; 1 oz fresh baby spinach; 1 1/2 tsp avocado oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp onion powder; 1 tbsp water; 1 tsp hot sauce

Instructions

Prep 25 min · Cook 0 min

Heat half the oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and a pinch of the salt. Cook for 3 minutes, stirring once. Add the water, cover the pan, and cook for 4 minutes more to steam. Uncover and cook for 3 to 4 minutes until the water evaporates and the potatoes are golden and tender when pierced with a fork. Remove the potatoes and set aside. Done when tender when pierced with a fork.
In the same skillet, heat the remaining oil over medium-high heat. Add the ground turkey, garlic powder, onion powder, half the remaining salt, and the black pepper. Cook for 5 to 7 minutes, breaking the meat into small crumbles with a spatula, until the turkey is browned and cooked through. Done when opaque and cooked through, 165°F.
Lower the heat to medium. Return the potatoes to the skillet and add the spinach. Stir for 1 minute until the spinach begins to wilt. Pour the egg whites and the rest of the salt over the mixture. Cook for 2 to 3 minutes, stirring gently, until the whites are completely set. Remove from the heat, stir in the hot sauce, and serve. Done when whites are set and opaque, 160°F.

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Ingredients

Instructions

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