VEGGIE LOADED

Veggie Loaded Breakfast Skillet is here to make skipping breakfast a thing of the past. Fry this up on Sunday, and have a lean, protein packed breakfast for your work week, ready to go!

INGREDIENTS

• 1 lb ground turkey
• 6 eggs
• 1 cup red or yellow pepper, diced
• 1 cup zucchini, diced
• 1 tablespoon coconut oil (or butter)
• ¾ cup diced yellow onion
• 1 teaspoon onion powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon cumin
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ cup shredded mozzarella cheese
• sriracha optional (but you should do it)

INSTRUCTIONS

1. In a large skillet, heat coconut on medium heat. 
2. Meanwhile, whisk together the eggs in a small bowl. 
3. When the coconut oil is melted, add the eggs to the pan. Stir and scramble the eggs. Once cooked, remove from the pan and set aside. 
4. In the same pan, add the ground turkey. Add a tablespoon of water if the pan is really dry. 
5. When the turkey is half cooked, add the onion. 
6. Once the onion is translucent, add the spices, the red pepper, and the zucchini. 
7. Fry until the zucchini starts to turn soft. You don’t want to over cook it. 
8. Add the cooked eggs back in, and gently combine. Add a tablespoon of water if the pan is really dry. Be careful, the zucchinis sweat and you don’t want the dish to get watery. 
9. Add the shredded cheese, and stir until melted and combined. 
10. Remove from heat. Portion into 4 containers and allow to cool before putting the lids on. Store in the fridge for up to 4 days.