Name: Mediterranean egg white and turkey scramble
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz red potatoes, diced into 1/2-inch pieces; 10 large egg whites; 3.5 oz low salt deli turkey breast, chopped; 2 tbsp feta cheese, crumbled; 2 tsp extra virgin olive oil; 2 oz fresh spinach; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 cups water

Instructions

Prep 15 min · Cook 10 min

Place the potatoes in a medium saucepan and cover with water. Bring to a boil over high heat on the stove and cook for 8 to 10 minutes until tender. Drain well.
In a 12-inch nonstick skillet, heat half the olive oil over medium heat. Add the boiled potatoes and half the oregano. Cook for 5 to 6 minutes, stirring occasionally, until the edges are golden and crisp. Remove the potatoes and keep warm.
Wipe out the skillet and add the remaining olive oil over medium heat. Add the chopped turkey and spinach. Cook for 2 minutes until the turkey is warmed through and the spinach has wilted.
Pour the egg whites into the skillet with the turkey and spinach. Season with the salt, black pepper, and the remaining oregano. Cook for 3 to 4 minutes, stirring constantly with a rubber spatula, until the whites are completely set and opaque. Done when set and opaque, 160°F.
Stir the crumbled feta into the egg mixture until just combined. Serve the scramble immediately alongside the herbed potatoes.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes