Zucchini Turkey Breakfast Skillet

Whip up this easy-to-make one-pan recipe made with fresh spring zucchini, which you can find at your local green grocer or farmers’ market. It’s full of nutrients and oh-so delicious! Zucchini is an excellent dietary food that is very low in calories, but packed with multiple healthy nutrients and antioxidants.

Recipe Notes

  • 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.

  • Need more protein?

    Add extra eggs.

  • Vegetarian?

    Use lentils instead of ground turkey.

  • Want more greens?

    Stir in baby spinach or kale right after you add the salsa. Stir until wilted.

  • No Salsa?

    Use crushed tomatoes instead.

Zucchini Turkey Breakfast Skillet

  • 1 tsp coconut oil
  • 603 g ground turkey (extra-lean )
  • 2 2/3 zucchini (finely diced)
  • 1 1/3 cups organic salsa
  • 4 eggs
  • sea salt & black pepper (to taste)
  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!

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