Ingredients for 4 servings
  • Scramble
    • 4 eggs
    • 4 egg whites
    • 2 tablespoon coconut cream (or your choice of milk or Greek yogurt)
    • 1 shallot, diced (or 1/3 cup red onion diced)
    • 1 cup bell pepper, chopped
    • 1/2 lb 93% lean ground turkey
    • 1 teaspoon oregano
    • 1 teaspoon cumin
    • 2 cups raw spinach
  • 4 poblano peppers
  • 1 cup shredded Monterey Jack (or reduced fat mozzarella)
  • Garnish
    • sea salt & pepper to taste
    • cilantro
    • 4 corn tostadas
    • fresh lime
  1. Set oven to 400F.
  2. Beat eggs, egg whites and cream (or milk).  Set aside.
  3. Spray a nonstick skillet with olive oil and set on medium heat. Add shallot and bell pepper once the skillet is hot.  Sear for 3 minutes or until the edges are brown.
  4. Add lean ground turkey and chop it up in the skillet.  While it cooks, add oregano and cumin.  Cook until the meat is no longer pink, about 5 minutes.
  5. Add spinach and mix continuously so it wilts, about 2 minutes.
  6. Increase heat to medium-high then pour in eggs. Using a spatula, pull the eggs across the skillet so it scrambles.  Repeat this action until the eggs are cooked, about 3 minutes.  Remove the skillet from the heat.
  7. Horizontally skim the top of a poblano pepper to create a large pocket.  Remove the seeds with a spoon.  Stuff the pepper with the scrambled eggs.  Repeat.
  8. Place the peppers in a baking dish, then top each one with (your choice of) cheese.
  9. Bake in the oven for 15 minutes until the cheese has melted and the edges are brown.  Pro-tip: for the final minute, set the oven to broil to brown the top of the peppers.
  10. Enjoy with tostada chips, cilantro and fresh lime.

Original article is here

Categories: Recipes