Ingredients

4 eggs
4 egg whites
2 tbsp. almond milk
1 tsp. coconut oil
1 small onion, chopped
1 lb. (450g) lean ground turkey
2 tsp. oregano
1 tsp. cumin
2 cups (60g) spinach, chopped
4 red medium bell peppers
½ cup (50g) cheese (dairy or plant-based)
parsley, chopped to serve

Serves: 4
Prexww: 5 mins
Cook: 20 mins

Nutrition

Nutrition per serving:
329 kcal
12g Fats
11g Carbs
43g Protein

Instructions

Heat oven to 400°F (200°C).

Beat the eggs, egg whites, and milk, then set aside.

Heat the coconut oil in a pan over medium heat. Add the onion and cook for 3 minutes until softened and browned.

Add in the turkey, oregano, and cumin, and season with salt and pepper. Cook until meat is cooked through, about 5 minutes. Then add the spinach and mix until it wilts, about 2 minutes.

Increase the heat and add in the eggs. Pull the eggs across the skillet with a spatula. Repeat for about 3 minutes until the eggs are cooked, then set them aside.

Cut the peppers horizontally, remove the seeds, and then stuff with the scrambled eggs and turkey.

Place the peppers in a baking dish and sprinkle them with grated cheese.

Bake in the oven for 15 minutes, until the cheese has melted and the edges have browned.

To serve, sprinkle with chopped parsley.