Turkey and Egg Skillet
with Peppers and Toast
This 15-min skillet is sure-fire a crowd pleaser that's stacked full of peppers, onions and spinach! Buttery ciabatta and a drizzle of hot sauce bring this whole dish together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
2 unit(s)
Egg
(Contains Egg)
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
113 g
Yellow Onion, chopped
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
2 tbsp
Hot Sauce
(May contain Crustaceans, Mustard, Soy, Milk, Sesame, Wheat, Fish, Egg, Sulphites)
Not included in your delivery
½ cup
Milk*
4 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/4-inch strips.
- Whisk together eggs and 1/2 cup (1 cup) milk together in a medium bowl. Season with salt and pepper. Set aside.
- Heat a large or medium non-stick pan over medium-high heat.
- When the pan is hot, add 1 (2 tbsp) butter, then turkey, onions and pepper.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Add spinach. Cook, stirring often, until wilted and any extra liquid as evaporated from veggies, 2-3 min.
- Spread the turkey and veggies out evenly in the pan. Reduce heat to medium.
- Carefully pour the egg mixture over top. Sprinkle with cheese.
- Cover and cook until eggs are set, 3-4 min.
- Halve ciabatta. Toast in a toaster until desired doneness. Spread each toasted ciabatta half with 1/2 tbsp butter.
- Divide turkey and egg skillet between plates.
- Drizzle over hot sauce if desired.
If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the sausage.**