guardianactual
MuscleChemistry Registered Member
INGREDIENTS
8 tsp red palm oil
16 oz ground turkey thigh
12 whole eggs
Salt and pepper to taste
Mixed vegetables, as desired
Large salad with 2 tbsp extra-virgin olive oil
DIRECTIONS
Pour the red palm oil into a large skillet set over high heat. When the oil is hot, reduce heat to medium, add the ground turkey, and cook, stirring occasionally, until it is nicely brown and cooked through.
Meanwhile, in a large bowl, whisk eggs until thoroughly mixed. Season with salt and pepper.
Set a large non-stick skillet over medium-high heat and spray pan with non-caloric cooking spray. Pour the eggs into the pan, add the cooked ground turkey, and sprinkle the vegetables on top of the eggs.
Reduce heat to medium-low and continue to cook, gently tilting the pan to move the eggs around the edges. When the frittata is mostly set, about 20 minutes, place it under the broiler for a minute or two to firm up the top and brown it a bit. Turn the frittata out of the pan and serve with the salad.
NUTRITION FACTS
Calories: 483, Carbs: 1g, Protein: 48g, Fat: 10g
8 tsp red palm oil
16 oz ground turkey thigh
12 whole eggs
Salt and pepper to taste
Mixed vegetables, as desired
Large salad with 2 tbsp extra-virgin olive oil
DIRECTIONS
Pour the red palm oil into a large skillet set over high heat. When the oil is hot, reduce heat to medium, add the ground turkey, and cook, stirring occasionally, until it is nicely brown and cooked through.
Meanwhile, in a large bowl, whisk eggs until thoroughly mixed. Season with salt and pepper.
Set a large non-stick skillet over medium-high heat and spray pan with non-caloric cooking spray. Pour the eggs into the pan, add the cooked ground turkey, and sprinkle the vegetables on top of the eggs.
Reduce heat to medium-low and continue to cook, gently tilting the pan to move the eggs around the edges. When the frittata is mostly set, about 20 minutes, place it under the broiler for a minute or two to firm up the top and brown it a bit. Turn the frittata out of the pan and serve with the salad.
NUTRITION FACTS
Calories: 483, Carbs: 1g, Protein: 48g, Fat: 10g
