Energizing Veggie and Turkey Scramble

🥘 Ingredients

• 2 large eggs
• 60g lean turkey breast (diced)
• 1/4 cup red bell pepper (diced)
• 1/4 cup baby spinach (chopped)
• 1/4 cup mushrooms (sliced)
• 1 tablespoon onion (chopped)
• 1 teaspoon olive oil
• Salt and pepper to taste
• Fresh parsley to garnish (optional)

👨‍🍳 Instructions

1. 1
   Heat olive oil in a non-stick skillet over medium heat.
2. 2
   Add diced turkey breast and cook for 2-3 minutes until lightly browned.
3. 3
   Add onions, bell pepper, and mushrooms to the pan. Sauté for another 2 minutes until vegetables soften.
4. 4
   Stir in spinach and cook until wilted.
5. 5
   In a bowl, whisk the eggs with a pinch of salt and pepper. Pour eggs into the skillet over the vegetables and turkey.
6. 6
   Gently stir mixture, cooking until eggs are just set but still soft.
7. 7
   Serve hot, garnished with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 20% DV
• Vitamin C: 30% DV
• Vitamin B12: 25% DV
• Iron: 12% DV
• Folate: 8% DV
• Sodium: 430mg
• Calcium: 7% DV
• Potassium: 400mg
• Dietary Fiber: 2g

💡 Cooking Tips

• Use a non-stick pan to reduce oil usage and keep the scramble light.
• Pre-chop all veggies and turkey for quicker cooking.
• Don't overcook the eggs—remove from heat when slightly creamy for best texture.
• For extra flavor, sprinkle with smoked paprika or your favorite herbs.
• If you want more volume with few calories, add extra spinach or tomatoes.