Ingredients
Scale
- 1 lb Lean ground turkey (93/7)
- 1 cup Low-fat cottage cheese (small curd)
- 4 Large eggs, beaten
- 2 cups Fresh baby spinach, chopped
- 1 Red bell pepper, diced
- 1/2 Small onion, finely minced
- 2 cloves Garlic, minced
- 1 tbsp Olive oil
- 1 tsp Smoked paprika
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- Optional: Hot sauce or red pepper flakes for serving
Instructions
- Heat the olive oil in a large non-stick skillet over medium-high heat. Add the minced onion and diced red bell pepper. Sauté for about 3 to 4 minutes until the vegetables begin to soften. Add the ground turkey to the skillet. Use a wooden spoon or spatula to break the meat into small crumbles. Cook the turkey until it is browned and no longer pink, which usually takes about 6 to 8 minutes. Stir in the garlic, smoked paprika, salt, and pepper during the last minute of browning.
- Lower the heat to medium. Add the chopped baby spinach to the pan and stir until it wilts into the turkey mixture. Once the spinach has shrunk, pour the beaten eggs directly over the turkey and vegetables. Stir gently to combine. Immediately add the cottage cheese to the mixture. Continue to cook, stirring frequently, for about 3 to 4 minutes. The cottage cheese will melt slightly and create a creamy, thick sauce that binds the turkey and eggs together. Remove from heat once the eggs are set but still moist.
- If you are eating immediately, portion the scramble into bowls and top with fresh herbs or hot sauce. For meal prep, allow the mixture to cool slightly. Divide the scramble evenly into four airtight glass containers. Seal the lids tightly and store them in the refrigerator for up to 4 days. This dish reheats beautifully in the microwave, maintaining its creamy texture thanks to the cottage cheese.
- Cook Time: 25 minutes