Hearty Veggie & Turkey Power Breakfast Scramble

🥘 Ingredients

• 3 large eggs (use one whole egg, two egg whites)
• 75g lean turkey breast, diced
• 50g red bell pepper, chopped
• 40g baby spinach
• 40g button mushrooms, sliced
• 30g red onion, diced
• 1 tsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 slice whole grain bread

👨‍🍳 Instructions

1. 1
   Heat olive oil in a non-stick skillet over medium heat.
2. 2
   Add turkey breast and cook until just browned and cooked through (about 2-3 minutes).
3. 3
   Stir in the red onion, bell pepper, and mushrooms. Sauté for 2 minutes until soft.
4. 4
   Add spinach, stirring until wilted.
5. 5
   In a bowl, whisk together the egg and egg whites with a pinch of salt and pepper.
6. 6
   Pour the egg mixture into the pan, allowing it to set slightly before gently stirring to scramble.
7. 7
   Cook until eggs are just set but still moist, then remove from heat.
8. 8
   Toast the whole grain bread and serve the scramble over it.

📊 Nutritional Information

• Vitamin A: 35% of daily value
• Vitamin C: 45% of daily value
• Iron: 18% of daily value
• Magnesium: 12% of daily value
• Calcium: 10% of daily value
• Fiber: 5g
• Potassium: 17% of daily value

💡 Cooking Tips

• Use a non-stick pan to reduce the need for extra oil.
• Don’t overcook the eggs—remove from heat when still slightly runny for the best texture.
• Dice vegetables the night before for a quick, convenient morning assembly.
• Always check that turkey is well-cooked before adding the eggs.