What You Need

• 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
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Serves: 4
Prep: 5 mins
Cook: 20 mins

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

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What You Need To Do

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, 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 eggs are cooked. Then set aside.

Cut the peppers horizontally and remove the seeds, 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 cheese has melted and the edges have browned.

To serve, sprinkle with chopped parsley