It wouldn’t exactly surprise you if I said that I love eggs. Eggs are pretty much at the top of my list of favorite foods, along with Chobani Greek Yogurt and filet mignon. If I could combine those into one meal, I’d be a happy man. Last month I was reading a post by Eric Cressey, where he reviews Dave Ruel’s Metabolic Cooking. In it, he references a “Mexi Turkey-Eggs Skillet” recipe that he uses with left over ground turkey. Curious as always, I went on a culinary quest to recreate this meal based on the picture Eric used.
Since I’m either at school or work from the morning until the evening, I added the ingredients to my mom’s food shopping list. She picked up 1.3lbs of 93% lean ground turkey, as well as red, green, and yellow peppers. I also used 6 eggs. If I count the olive oil I used in the pan, and the pepper I cracked on the turkey while it cooked, that’s the entire ingredient list. It’s not very orderly, so let’s recap:
- 1.3lbs of 93% lean ground turkey
- 6 eggs
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- Olive oil to coat pan
- Freshly cracked pepper
Not only is that list orderly, but the post got a little bit longer. Great! Now, let’s get to how I made this delicacy, then I’ll unveil a picture of my gourmet delicacy.
Step One: Cook ground turkey. I coated the pan, the broke the turkey into smaller bits and cracked some pepper on to it.. I left the heat on medium low, so I would have plenty of time to complete Step Two, which involved me cutting up the peppers. I’ve never had to do this before, so it took a little longer than it should have, but I figured it all out. After I cut the peppers, I stirred the turkey/pepper mix around so the flavors could mix. After letting the mix cook for 5 minutes, I added 6 beaten eggs. Again, I stirred the mixture around, then let it cook for 8 minutes, stirring every minute. After this time, I turned off the burner, pulled at plates, and served some for my mom and myself. If she bought the ingredients, I should let her try it out, right? Thanks, Mom.
As you can see, this is a pretty hassle free recipe. The most time consuming part was cutting up the peppers, and that will get even faster next time. The recipe makes a ton of food, and I’ll use the 6 eggs to consider it 6 servings. Considering the ingredient list, I found a recipe calculator on Google, and counted up all of the information. Below you’ll see the nutrition information for one serving:
As you can tell, this meal is loaded with protein, has some great fat thanks to the eggs, and is pretty low when it comes to the carbs. It tastes AWESOME, and I know that my mom is going to ask for some more, and I’m going to finish what’s left over tomorrow morning for breakfast. This is certainly an easy meal I can throw together in less than 10 minutes, and it removes pretty much any excuse you have to no eat healthy. Try this one out, and let me know what you think. Below is a picture of the meal while it cooks:
Harold Gibbons 
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