Name: Egg white and turkey scramble
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potatoes, diced into half-inch pieces; 3/4 red bell pepper, diced; 1 1/2 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 5 oz 99% lean ground turkey; 4 large egg whites; 1 oz fresh spinach; 1/2 tsp onion powder; 1/4 tsp garlic powder; 4 olive oil cooking sprays; 3/4 tsp hot sauce

Nutrition

Per serving

452 calories

Protein: 52g; 46% of calories
Carbs: 35g; 31% of calories
Fat: 11g; 23% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes and bell peppers with the olive oil, half the salt, and half the black pepper. Spread in a single layer and roast for 20 to 25 minutes until the potatoes are tender and golden.
When the vegetables have roasted for 10 minutes, coat a nonstick skillet with cooking spray and place over medium heat. Add the ground turkey, onion powder, garlic powder, and the remaining salt and black pepper. Cook for 6 to 8 minutes, breaking the meat into crumbles, until opaque. Done when opaque in the center, 165°F.
Add the spinach to the skillet and stir for 1 minute until wilted. Pour the egg whites over the turkey mixture. Cook for 3 to 4 minutes, stirring gently, until the whites are set and fully cooked. Done when whites are set, 160°F.
Transfer the roasted potatoes and peppers to the plate and top with the turkey and egg scramble. Finish with a few dashes of hot sauce.

Nutrition

Ingredients

Instructions

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