Prep Time

15 Minutes

Servings

6

Ingredients

• 6 large eggs
• 6 large egg whites
• 3 tbsp. unsweetened almond milk
• 1 ½ tsp. olive oil
• 1 medium yellow onion, chopped
• 1 ½ lb. (680g) 93% lean ground turkey
• 1 tbsp. dried oregano
• 1 ½ tsp. ground cumin
• ¾ tsp. salt
• ½ tsp. black pepper
• 3.2 oz. (90g) spinach, chopped
• 6 medium red bell peppers
• 2.6 oz. (75g) part-skim mozzarella, shredded
• Fresh parsley, chopped, for garnish

Directions

• Preheat oven to 400°F.
• Whisk eggs, egg whites, and almond milk. Set aside.
• Heat olive oil in a large 12-inch skillet over medium (350°F). Sauté onion 3 mins.
• Add turkey, oregano, cumin, salt, and pepper. Brown 6 to 7 mins, breaking up, until no pink remains (165°F).
• Stir in spinach for 1 min until wilted.
• Pour in egg mixture. Scramble 3 mins until set.
• Cut tops off peppers and remove seeds. Stand upright in a 9x13-inch baking dish.
• Fill peppers with turkey-egg mixture. Top with mozzarella.
• Bake 15 mins until cheese is melted and golden.
• Garnish with parsley and serve.

Family Picky Tip

• Serve the turkey-egg scramble in a tortilla or over toast for kids who won't eat the pepper. Let them sprinkle on their own cheese!