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Turkey & Egg Snack Box

Makes 2 Servings

Macros: 364 cal, fat 17g, carbs 23g, protein 31g, fibre 4g


1 tsp Avocado Oil

4 Eggs

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.

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