Ingredients:

  • 8 large eggs
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp butter
  • 4 oz lean diced turkey breast
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup yellow onion, finely diced
  • 1 cup baby spinach, roughly chopped
  • 1/2 cup cheddar cheese, shredded
  • 1 tbsp fresh chives, minced

Instructions:

  1. Place a 12-inch non-stick skillet over medium heat and melt the butter. Add the diced turkey breast, diced onions, and diced red bell peppers. Sauté for 5–7 minutes, stirring occasionally, until onions are translucent and meat is browned. Stir in the chopped baby spinach during the final 60 seconds until wilted.
  2. While vegetables sauté, whisk eggs, almond milk, salt, and black pepper in a medium mixing bowl until fully combined. Lower skillet heat to medium-low and pour the egg mixture over the sautéed vegetables.
  3. Let the eggs sit undisturbed for 30 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center to create large, soft curds.
  4. When the eggs are approximately 80% cooked and still slightly wet, sprinkle the shredded cheddar cheese evenly across the top. Fold the cheese in gently for 30 seconds until melted and glossy, then remove the pan from heat immediately.
  5. Garnish with minced fresh chives if desired and serve immediately.