Southwest Turkey and Egg White Hash
Lean ground turkey sautéed with tender zucchini, mild green chiles, and fluffy scrambled egg whites, finished with diced fresh tomato and cilantro.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 3
- Cuisine: Southwestern
- Difficulty: Easy
- Cost: $3.76/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Paleo
- Low-Calorie
- Low-Carb
- Low-Fat
- Low-Saturated-Fat
- Low-Sugar
- High-Protein
- Whole30
- Kosher
- Halal
Tags
- one-pot
- sauté
- healthy
- quick
- kid-friendly
Ingredients
- 1 teaspoon olive oil
- 0.75 pound ground turkey (99% lean)
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.25 teaspoon garlic powder
- 0.25 teaspoon salt
- 1 cup zucchini (diced)
- 1 can canned diced green chiles (4 oz can, mild, drained)
- 1.5 cup liquid egg whites
- 0.5 cup Roma tomatoes (diced)
- 2 tablespoon fresh cilantro (chopped)
Instructions
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
- Add 3/4 pound ground turkey, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Cook for 4 to 5 minutes, breaking the meat into small pieces until browned.
- Add 1 cup diced zucchini and 1 can drained mild green chiles, sautéing for 2 minutes until zucchini softens slightly.
- Reduce heat to medium-low and pour in 1 1/2 cups liquid egg whites. Gently stir constantly for 2 to 3 minutes until the egg whites are cooked through and softly scrambled into the mixture.
- Remove from heat and stir in 1/2 cup diced Roma tomatoes and 2 tablespoons chopped fresh cilantro. Divide evenly into 3 meal-prep bowls.
Notes
Portion into glass meal-prep containers and refrigerate for up to 4 days. Reheat in the microwave for 1 to 2 minutes.
Nutrition (per serving)
- Calories: 239
- Protein: 41.3 g
- Carbohydrates: 6.8 g
- Fat: 3.3 g
- Fiber: 1 g
- Sodium: 696 mg
- Saturated Fat: 0.7 g
- Sugar: 1.8 g
- Cholesterol: 70 mg