Ingredients (for 2 servings):
• 4 large eggs
• 4 oz diced turkey breast (cooked, about 1/2 cup)
• 1 cup fresh spinach (packed)
• 1 medium zucchini, diced
• 1 tablespoon olive oil or cooking spray
• Salt and pepper to taste
• Optional: grated cheese or herbs for topping
Instructions:
1. Prepare the Vegetables: Dice the zucchini and rinse the spinach.
2. Heat the Skillet: In a large skillet, heat olive oil over medium heat. If using cooking
spray, lightly coat the skillet.
3. Sauté the Zucchini: Add the diced zucchini to the skillet and cook for about 3-4 minutes
until tender.
4. Add Turkey and Spinach: Add the diced turkey breast and spinach to the skillet. Cook
for an additional 2-3 minutes, stirring until the spinach wilts.
5. Scramble the Eggs: In a bowl, whisk the eggs with salt and pepper. Pour the eggs into
the skillet with the turkey and vegetables. Cook, stirring gently, until the eggs are fully
cooked (about 3-4 minutes).
6. Serve: Divide the scramble between two plates. Top with cheese or herbs if desired.
Macronutrients (per serving):
• Calories: ~300
• Protein: ~30g
• Carbohydrates: ~6g
• Fat: ~18g
• Fiber: ~2g
Notes:
• This dish can be made in advance and stored in the refrigerator for up to 3 days. Reheat
in the microwave before serving.
• Feel free to add other vegetables like bell peppers or onions for extra flavor.