Name: Thai turkey and egg scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 4 oz fat-free ground turkey; 1 large egg; 2 large egg whites; 1 1/2 tsp canola oil; 1 1/2 tbsp fresh ginger, grated; 2 cloves garlic, minced; 2 Thai chilis, thinly sliced; 1 1/2 tsp fish sauce; 1/3 cup fresh cilantro, chopped; 1 green onion, sliced

Nutrition

Per serving

325 calories

Protein: 42g; 51% of calories
Carbs: 8g; 10% of calories
Fat: 14g; 38% of calories

Instructions

Prep 15 min · Cook 0 min

Heat the oil in a 10-inch non-stick skillet over medium heat. Add the ginger, garlic, and Thai chili and cook for 1 minute until fragrant.
Add the ground turkey to the skillet. Cook, breaking up the meat with a spoon, for 5 to 6 minutes until the turkey is cooked through and lightly browned. Stir in the fish sauce. Done when opaque and cooked through, 165°F.
In a small bowl, whisk the whole egg and egg whites together. Pour the eggs into the skillet with the turkey. Add the green onions. Cook, stirring gently, for 2 to 3 minutes until the eggs are set but still moist. Done when whites set and yolks firm, 160°F.
Remove the skillet from the heat. Stir in the cilantro and serve immediately.

Nutrition

Ingredients

Instructions

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