Ingredients
Scale
- 1 lb (450g) lean ground turkey (93% lean is best)
- 8 large eggs
- 1 cup low-fat cottage cheese (small curd)
- 2 cups fresh baby spinach, chopped
- 1/2 medium red onion, finely diced
- 1 bell pepper, any color, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon olive oil or avocado oil
- Optional: Sliced green onions or hot sauce for garnish
Instructions
- Start by prepping all your vegetables to ensure a smooth cooking process. Dice the red onion and bell pepper into small, uniform pieces. Roughly chop the fresh spinach so it incorporates easily into the scramble. In a medium mixing bowl, crack the eight eggs and whisk them together with the cottage cheese, smoked paprika, onion powder, salt, and pepper.
- Place a large non-stick skillet over medium-high heat and add the olive oil. Once hot, add the ground turkey. Break the meat apart with a spatula and cook until it is mostly browned, about 5 to 7 minutes. Add the diced onions and bell peppers to the skillet. Continue sautéing for another 3 to 4 minutes until the vegetables soften and the turkey is fully cooked. Stir in the minced garlic and chopped spinach, cooking for just 1 minute until the spinach begins to wilt. Lower the heat to medium-low and pour the egg and cottage cheese mixture over the turkey and vegetables. Gently fold the mixture with your spatula, moving from the edges toward the center. Cook slowly until the eggs are set but still look moist.
- Once the eggs have reached your desired consistency, remove the skillet from the heat immediately to prevent overcooking. If you are eating immediately, portion the scramble into bowls and top with fresh green onions or a dash of your favorite hot sauce. For meal prep, allow the mixture to cool slightly before dividing it equally into four airtight glass containers. Seal the lids tightly and store them in the refrigerator for a quick grab-and-go meal throughout the week.
- Cook Time: 25 minutes