Weekend Turkey-and-Egg Bake
by: ffadmin

Makes 2 servings

Weekend Turkey-and-Egg Bake
Recipe type: Breakfast
  • ½ pound lean ground turkey
  • 1 cup mushrooms, chopped
  • ½ cup onion, chopped
  • ½ cup red pepper, chopped
  • ¼ teaspoon dill
  • ¼ teaspoon fennel, crushed
  • 1 garlic clove, minced
  • 2 eggs, beaten
  • ¼ cup fresh parsley, minced
  • 2 medium tomatoes, thinly sliced
  1. Preheat the oven to 350°F.
  2. In a large skillet, cook the turkey, mushrooms, onion, red pepper, dill, fennel, and garlic together until the turkey is cooked through.
  3. Drain off the liquid and place the mixture in a pie plate.
  4. In a medium bowl, stir together the eggs and parsley; pour over the turkey mixture.
  5. Bake uncovered for 25-30 minutes or until the top is set.
  6. Garnish with a nice arrangement of tomato slices.

Feel free to experiment with other Fat Flush-approved vegetables!
Remember to include ingredients when calculating daily intake allowances.

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