Serves: 4
Prep: 5 mins
Cook: 20 mins

Nutrition per serving:
329 kcal
12g Fats
11g Carbs
43g Protein

Gluten-Free, Low Calorie, High-Protein, Quick

• 4 eggs
• 4 egg whites
• 2 tbsp. almond milk
• 1 tsp. coconut oil
• 1 small onion, chopped
• 1 lb. (450g) lean ground turkey
• 2 tsp. oregano
• 1 tsp. cumin
• 2 cups (60g) spinach, chopped
• 4 red medium bell peppers
• ½ cup (50g) cheese (dairy or plant-based)
• parsley, chopped to serve

Heat oven to 400°F (200°C).

Beat the eggs, egg whites and milk, then set aside.
 
Heat the coconut oil in a pan over medium heat. Add the onion and cook for 3 minutes until softened and browned.
 
Add in the turkey, oregano and cumin, season with salt and pepper. Cook until meat is cooked through, about 5 minutes. Then add the spinach, and mix until it wilts about 2 minutes.
 
Increase the heat and add in the eggs. Pull the eggs across the skillet with a spatula. Repeat for about 3 minutes until eggs are cooked. Then set aside.
 
Cut the peppers horizontally and remove the seeds, then stuff with the scrambled eggs and turkey.
 
Place the peppers in a baking dish and sprinkle them with grated cheese.
 
Bake in the oven for 15 minutes, until cheese has melted and the edges have browned.
 
To serve, sprinkle with chopped parsley.