Turkey Egg & Cheese Scramble
- Time: 10-15 minutes
- Servings: 5 (freezer friendly)
- Serving Size: 3.0 ounces
- Stage: 4 Post-Op (Soft Foods)
INGREDIENTS:
- Red bell pepper - 1/2 medium (70 grams)
- Ground turkey, 90%+ lean, uncooked - 4 ounces (113 grams)
- Egg, whole - 3 large (150 grams)
- Egg, whites only - 3 large (100 grams)
- Mozzarella cheese, low moisture, part skim (low-fat) - 2 1/2 ounces (71 grams)
INSTRUCTIONS:
- Chop the bell pepper. Mix the eggs and egg whites in a separate bowl.
- Place a non-stick pan over medium heat. Once hot, spray with non-stick oil and add the turkey. Break it apart and add the bell peppers. Cook for 4 to 5 minutes or until the turkey is fully cooked.
- Add the eggs and cook for about 3 more minutes. Stir frequently so they don't stick to the pan.
- Divide by the given number of servings and add 1/2 oz (14 grams) of cheese to each. Before eating, microwave for about 15 seconds for the cheese to melt. Enjoy!
*Note: Divide by the given number of servings. Stays fresh in the refrigerator for 3 to 4 days or up to 2 weeks in the freezer. Feel free to add a bit of ketchup or salsa for added flavor.
NUTRITION FACTS per serving:
- Calories 135
- Protein 14 grams
- Carbs 2 grams
- Fat 8 grams
- Fiber 0 grams
- Sugar 1 grams
- Iron 5% DV
- Calcium 12% DV
- Sodium 8% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: You can also use lean ground beef for this recipe if desired.
Tags: low-carb, soy-free, gluten-free, high-protein,gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.