Skip to main content

Recipe of the Week 12/6: Low Carb Breakfast Hash

Yields 4 Servings: 

Ingredients 

Optional Toppings: 

Instructions: 

  1. Place all ingredients in a large skillet with extra virgin olive oil and bring to a medium heat.
  2.  Add bell pepper, onion and turkey breast. Break up the turkey breakfast with a spoon as it cooks.
  3.  Once the turkey begins to brown ~2-3 minutes, add salt, pepper, zucchini and spinach. Stir to combine and cook another 5 minutes to soften the veggies.
  4. Optionally create two wells in the hash. Crack two eggs into the skillet. Cook until the whites are cooked.
  5. Remove and serve immediately served with optional toppings as desired. 

 

Adapted From: https://skinnyfitalicious.com/meal-prep-low-carb-breakfast-hash/ 

 

Nutrition Facts Per Serving Calories 172, Fat 5g, Saturated Fat 0 g, Cholesterol 61 mg, Sodium 245 mg, Carbohydrates 5 g, Fiber 1 g, Sugar 3 g, Protein 25 g. 

www.pinterest.com/novaphysicianwellness 

Brianna Lawless, MS, RDN

You Might Also Enjoy...

Roasted Sweet Potatoes

Recipe of the Week 11/20: Roasted Sweet Potatoes

Ingredients: Olive oil spray 4 medium sweet potatoes 4 teaspoons olive oil 1 teaspoon garlic powder 3/4 teaspoon sweet paprika 3/4 teaspoon dried rosemary, or Italian seasoning 1/2 teaspoon kosher salt, and black pepper, to taste
Herb Roasted Turkey

Recipe of the Week 11/13: Herb Roasted Turkey

Ingredients: 1 10- to 12-pound turkey ¼ cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano divided 2 tablespoons butter (melted) 1 teaspoon salt 1 teaspoon freshly ground pepper Onion, apple, lemon and/or orange,
Crockpot Pork Tenderloin

Recipe of the Week 10/30: Crockpot Pork Tenderloin

Ingredients: 2 lbs Pork tenderloin (I used 2, 1 pound each) 1/2 tsp Sea salt 1/2 tsp Black pepper 1 tbsp Olive oil 2 cups Chicken broth, reduced sodium 3 tbsp Coconut aminos 1 tbsp Honey (I used sugar-free honey) 1/2 tbsp Apple cider vinegar