Zucchini Turkey Breakfast Skillet
Makes 2 Servings
Macros: 366cal, Fat 20g, Carbs 10g, Fibre 3g, Protein 37g
1 tsp Coconut Oil
302g Extra Lean Ground Turkey
1 1/3 Zucchini (large, finely diced)
2/3 cup Salsa
Sea Salt & Black Pepper (to taste)
Add the coconut oil to a large skillet and place over medium heat.
Cook the ground turkey, breaking it up as it cooks through. Once it starts to brown, stir in the zucchini. Continue to saute until the zucchini has softened (about 3 - 5 minutes).
Add the salsa to the skillet and stir well to mix.
Use a spoon to create pockets for the eggs. Crack an egg into each pocket and cover the skillet with a lid. Let the eggs cook until done to your liking (3 to 5 minutes).
Divide onto plates and season with sea salt and black pepper to taste. Add hot sauce if you'd like some heat. Enjoy!
Leftovers: For best results, refrigerate the turkey/zucchini mixture separate from the eggs in an airtight container for up to three days. When reheating, add the eggs just before serving.
More Protein: Add extra eggs.
Vegetarian: Use lentils instead of ground turkey.
More greens: Stir in baby spinach or kale right after you add the salsa. Stir until wilted.
No Salsa: Use crushed tomatoes instead.