Egg White and Turkey Breakfast Skillet
Servings: 4
Paleo, Whole30, Clean Eating and Keto
Ingredients:
16 oz carton of egg whites
1 pound ground turkey
2 cups shredded spinach
2 roma tomatoes coarsely chopped
1 clove garlic minced
Sea salt and black pepper to taste
Directions:
1. Using a large skillet add 1 tbsp Ghee and turn on stove to medium, add ground turkey and cook about 6 to 8 minutes or until fully cooked and lightly browned. Removed turkey from pan, place in a bowl with an cover and set aside.
2. Add another 1 tbsp of Ghee to the same large skillet and pour the whole container of egg whites, cook for about 2 to 3 minutes or until full cooked. Add scrambled eggs to cooked turkey and set aside.
3. In the same large skillet lightly sauté tomatoes, spinach and garlic until tomatoes are soft and spinach is wilted. Then add the cooked turkey and egg whites to combine all ingredients and mix until evenly distributed. Season with salt and pepper and serve immediately.
4. Divide leftovers into equal portions and store in the refrigerator for up to 4 days.
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