Name: Breakfast scramble with roasted potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 2 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 5 oz 99% lean ground turkey; 4 large egg whites; 30 g spinach; 1/4 tsp garlic powder

Nutrition

Per serving

445 calories

Protein: 53g; 48% of calories
Carbs: 30g; 27% of calories
Fat: 12g; 25% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Spread them in a single layer and roast for 25 minutes until golden and tender.
While the potatoes roast, heat the remaining oil in a nonstick skillet over medium-high heat. Add the ground turkey, garlic powder, and the remaining salt and pepper. Cook for 5 to 7 minutes, breaking the meat into small crumbles, until cooked through. Done when opaque throughout, 165°F.
Add the spinach to the skillet and stir until wilted. Pour in the egg whites. Cook for 3 to 4 minutes, stirring gently and constantly, until the whites are set and fluffy. Done when set and fluffy, 160°F.
Transfer the roasted potatoes to a plate and serve alongside the turkey and egg scramble.

Nutrition

Ingredients

Instructions

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