Turkey Vegetable Hash
Nutrition Facts
4 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
410 |
|
| % Daily Value* | ||
| Total Fat 28 g | 44% | |
| Saturated Fat 7 g | 37% | |
| Cholesterol 260 mg | 87% | |
| Sodium 170 mg | 7% | |
| Total Carbohydrate 10 g | 3% | |
| Dietary Fiber 3 g | 11% | |
| Sugars 6 g | ||
| Includes Added Sugars | % | |
| Protein 29 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium 97 mg | 8% | |
| Iron 3 mg | 20% | |
| Potassium 730 mg | 15% | |
Ingredients
- 2 tbsp Avocado Oil
- 1 Yellow Onion, diced
- 3 Garlic Cloves, minced
- 1 lb Ground Turkey
- ½ tsp Dried Thyme
- ¼ tsp Red Pepper Flakes
- ¼ tsp Dried Oregano
- 1 Zucchini , diced
- 1 Yellow Squash, diced
- 1 Red Bell Pepper, diced
- 2 cups Spinach
- 4 Eggs
- 1 pinch Salt & Pepper
Method of Preparation
Step 1
Heat 1 tbsp oil in a skillet over medium high heat.
Add diced onion and saute until soft.
Step 2
Add garlic and saute until fragrant.
Step 3
Add ground turkey, thyme, oregano, red pepper flakes and salt/pepper.
Step 4
Saute, breaking up the meat. Cook until no longer pink.
Step 5
Push the turkey and onion mixture to the edge of the pan. Add 1 tsp oil to the center of the pan.
Step 6
Add the zucchini and yellow squash. Cook until tender.
Step 7
Add the red pepper and spinach, stir to combine.
Step 8
Continue to saute, stirring frequently until the peppers begin to cook down.
Salt and pepper if needed for taste. Remove mixture from pan.
Step 9
Wipe the pan clean. Heat the remaining oil in the pan.
Crack each egg and cook until the whites of the eggs are set.
