Turkey, Egg & Avocado Breakfast Skillet with Sweet Potato

Per serving

Calories

743

Protein

48 g

Carbs

41 g

Fat

43 g

Fibre

10 g

Vitamins and minerals, % of a day’s needs

• Iron37%
• Vitamin D11%
• B12101%
• Zinc54%
• Magnesium35%
• Omega-328%
• Folate43%
• Calcium15%
• Selenium79%
• Potassium40%
• Vitamin C54%
• Riboflavin72%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 280 g Turkey mince (lean)
• 4 whole Egg
• 120 g Avocado
• 300 g Sweet potato
• 100 g Fresh spinach
• 25 ml Olive oil
• 2 tsp Smoked paprika
• 2 whole Garlic
• 1 tsp Salt
• 0.5 tsp Black pepper

Method

1. 1

   Cut the 300g of sweet potato into 1cm dice, which is the size that cooks through in the time this recipe has. Crush the 2 cloves of garlic and slice the 120g of avocado.

2. 2

   Heat the 25ml of olive oil in a large skillet over medium-high heat, add the diced sweet potato and cook for 7 minutes, stirring twice, until the cubes are browned outside and give easily to a fork.

3. 3

   Push the sweet potato to one side, add the 280g of lean turkey mince with the crushed garlic, 2 teaspoons of smoked paprika, 1 teaspoon of salt and a half teaspoon of black pepper, and cook over medium-high heat for 5 minutes, breaking it up, until no pink remains.

4. 4

   Stir in the 100g of fresh spinach, make 4 wells in the mixture and crack in the 4 eggs. Cover and cook over low heat for 2 minutes, until the whites are set and the yolks are still soft.

5. 5

   Take the skillet off the heat and lay the sliced avocado over the top. Serve straight from the pan, 2 eggs to a person.