Zucchini Turkey Skillet

3 servings 

37 grams of protein! 

Ingredients

• 1 1/2 tsps Coconut Oil or Olive Oil
• 1 lb Extra Lean Ground Turkey
• 2 Zucchini (large, finely diced)
• 1 cup Salsa
• 3 Eggs
• Sea Salt & Black Pepper (to taste)

   

Directions

1. Add the coconut oil to a large skillet and place over medium heat. 
2. Cook the ground turkey, breaking it up as it cooks through. Once it starts to brown, stir in the zucchini. Continue to saute until the zucchini has softened (about 3 - 5 minutes). 
3. Add the salsa to the skillet and stir well to mix. 
4. Use a spoon to create pockets for the eggs. Crack an egg into each pocket and cover the skillet with a lid. Let the eggs cook until done to your liking (3 to 5 minutes). 
5. Divide onto plates and season with sea salt and black pepper to taste. Add hot sauce if you'd like some heat. Enjoy! 

Notes

1. Leftovers: For best results, refrigerate the turkey/zucchini mixture separate from the eggs in an airtight container for up to three days. When reheating, add the eggs just before serving. 
2. Additions: Roasted Tomatoes, Spinach, Red Bell Peppers, Black Beans

Nutrition Facts 
Amount per serving