Turkey and Potato Breakfast Scramble

gluten-free ⓘ

From a reel by Gett Strong Performance — watch the original

Ingredients

• 265g russet potatoes
• 200g egg whites
• 200g diced tomatoes
• 150g white onion
• 135 98/2 ground turkey
• 100g jalapeno
• 40g fat-free cheddar
• 5g greek yogurt
• 5ml fairlife skim milk
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp oregano
• 1/4 tsp cayenne
• Salt and pepper to taste

Instructions

1. Dice the potatoes and air fry them at 400°F for 8 to 10 minutes, then set them aside.
2. Cook the ground turkey in a pan until browned. Stir in the spices and add enough water to cover the bottom of the pan. Cover and simmer until the water has mostly evaporated.
3. Add the onion, jalapenos, and tomatoes to the pan and cook until the vegetables have softened.
4. Pour in the egg whites and stir until they are cooked through.
5. Gently mix the air-fried potatoes into the scramble.
6. Sprinkle the cheddar cheese over the top.
7. Combine the greek yogurt and milk in a small bag, snip the corner, and drizzle the mixture over the dish.