Turkey & Egg Snack Box
Makes 2 Servings
Macros: 364 cal, fat 17g, carbs 23g, protein 31g, fibre 4g
1 tsp Avocado Oil
1/2 c Kimchi
226g Sliced Turkey Breast
1/2 c. Cherry Tomatoes
2 Naval Oranges
Heat the avocado oil in a skillet over medium-low heat. Add the eggs to the pan and move around with a spatula continuously until fluffy, about two minutes.
Arrange the scrambled eggs, kimchi, turkey breast, tomatoes, and orange in a container and enjoy!
Leftovers - Refrigerate in an airtight container for up to three days.
Additional Toppings - Add sliced green onions, avocado, nuts, cheese, or crackers.
No Kimchi - Use sauerkraut, pickles, salsa, or olives instead.