Ingredients
Scale
- 1 lb lean ground turkey (93% or 99% lean)
- 1 cup low-fat cottage cheese
- 4 large eggs
- 2 cups fresh baby spinach, chopped
- 1 red bell pepper, diced
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Optional: Green onions for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, cooking for about 4 to 5 minutes until they soften. Stir in the minced garlic and cook for another minute until fragrant. Add the ground turkey to the skillet, breaking it apart with a spatula. Season the turkey with smoked paprika, oregano, salt, and pepper. Cook until the turkey is fully browned and no pink remains. Toss in the chopped spinach at the very end, stirring until it just begins to wilt.
- While the turkey mixture cools slightly, grab a medium mixing bowl. Crack the four eggs into the bowl and whisk them thoroughly. Add the cottage cheese to the eggs and stir until well combined. If you prefer a smoother texture, you can quickly pulse the egg and cottage cheese mixture in a blender, but leaving the curds creates a wonderful “melted cheese” effect during the baking process. Pour this mixture over the cooked turkey and vegetables, stirring gently to ensure everything is evenly coated.
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or four individual meal prep containers with non-stick spray. Pour the turkey and egg mixture into the dish, spreading it out into an even layer. Place the dish in the oven and bake for 20 to 25 minutes, or until the center is set and the edges are lightly golden brown. Remove from the oven and let it sit for 5 minutes before slicing into four equal portions. Garnish with fresh green onions and enjoy immediately or pack away for the week.
- Cook Time: 40 minutes