Turkey & Veggie Scrambled Eggs
Health Fun Fact
Starting your day off with protein is so important in regulating blood sugar for the whole day, keeping cravings at bay, increasing metabolism, and maintaining/building muscle mass! It’s honestly tricky to eat as much protein as we need, so I try to put an emphasis on having at least eggs in the morning. Adding some ground turkey in my eggs helps increase the protein by a lot, and keeps me fuller for longer! Plus if you prep a whole lb of ground turkey once, you can use it for a few meals throughout the week.
My go-to breakfast lately! This is such a protein packed, clean breakfast that won’t bloat you or make you feel overly full, but it’ll keep you satiated until lunch!
Recipe
Ingredients:
ground turkey (I cook a whole 1 pound pack at once so I can have it for a few breakfasts/lunches)
1 pasture-raised egg (use 2 if you’re not using ground turkey)
veggies of your choice! I used baby tomatoes, zucchini, red pepper & red onion
turmeric, salt & pepper
optional: broccoli sprouts & chimichurri to top it off
Instructions:
In a pan, cook ground turkey (since turkey is pretty low fat I like to cook it in either ghee, beef tallow or butter)
In a separate pan, heat up your oil of choice on medium heat (coconut oil, ghee or butter are my preferred ones), and add your veggies to sauté
While they’re cooking, whisk your egg(s) together with the turmeric, salt & pepper. Add a little water/milk to make them fluffier
After your turkey and veggies are sufficiently cooked, add some ground turkey to the veggie pan, and add your whisked eggs
Turn heat down to low, and constantly fold the eggs. This technique will give you fluffy, soft eggs
Transfer to plate. I’ve been loving this chimichurri that I get from my local farmer’s market, so I top it off with that and with broccoli sprouts, but it’s also really delicious with cheese! Enjoy 😋