Turkey and Veggie Breakfast Skillet (Dairy-Free)

Ingredients

• 400 gextra-lean ground turkey (93%)
• 1medium zucchini
• 1red bell pepper
• 60 gbaby spinach
• 3large eggs
• ¾ tspsmoked paprika
• ¼ tspsalt
• 2 tspextra-virgin olive oil

Method

1. Dice the zucchini and red pepper into 1.5 cm (1/2 inch) pieces.

2. Heat the oil in a large skillet with a lid over medium-high heat.

3. Add the turkey with the smoked paprika and salt and cook, breaking it up, until browned and it reaches 74°C (165°F), about 6 minutes.

   6 min timer

4. Add the zucchini and pepper and cook, stirring, for 4 minutes until tender-crisp. Stir in the spinach to wilt.

   4 min timer

5. Lower the heat to medium. Make three wells, crack an egg into each, cover and cook for about 4 minutes, until the whites are set, or 6 minutes for firm yolks.

   4 min timer

6. Season with a little black pepper and serve straight from the pan.

Storing and reheating

Keeps 3 days.