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Name: Green Eggs and Turkey (Paleo)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12
Cuisine: not set
Ingredients: 2 pounds ground turkey; 1 tsp black pepper; 1/2 tsp salt; 1 Tbsp coconut oil; 2 cups onions chopped; 4 cups broccoli florets chopped; 2 cups artichoke hearts chopped; 2 handfulls fresh spinach chopped; 1 tsp paprika; 3 tbsp fresh basil chopped; 12 large eggs

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INGREDIENTS

2 pounds ground turkey
1 tsp black pepper
1/2 tsp salt
1 Tbsp coconut oil
2 cups onions ; chopped
4 cups broccoli florets ; chopped
2 cups artichoke hearts ; chopped
2 handfulls fresh spinach ; chopped
1 tsp paprika
3 tbsp fresh basil ; chopped
12 large eggs

Servings

INSTRUCTIONS

1. Preheat the oven to 350 degrees.

2. In a large skillet, brown turkey meat with salt and pepper. Drain liquid off and spread turkey meat into bottom of greased 9x13 baking dish.

3. Using the same skillet, heat coconut oil over medium heat. Add onions and stir, cooking onions until translucent.

4. Add broccoli, artichoke, spinach, and paprika. Cook until broccoli is tender and spinach is wilted. Add basil and remove from heat.

5. Whisk eggs in a bowl.

6. Pour vegetable mixture over turkey meat, then pour eggs over veggies and meat.

7. Bake for about 45 min or until eggs are cooked through.

NOTES

This recipe freezes well. Vacuum seal individual portions for best results.

You may substitute ground sausage instead of turkey in this recipe for a different flavor.

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Nutrition

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Serving Size: 1 Serving (272g)
Recipe Makes: 12 Servings

Calories: 235
Calories from Fat: 83 (35%)

Amt Per Serving		% DV

	Total Fat 9.3g	12 %
	Saturated Fat 3.5g	17 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 1.5g
Cholesterol 286mg		88 %
Sodium 208.4mg		7 %
Potassium 720mg		19 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 7.5g
Protein 27.2g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 235

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