4 EGGS
4 EGG WHITES
2 TBSP. ALMOND MILK
1 TSP. COCONUT OIL
1 SMALL ONION, CHOPPED
450G LEAN GROUND TURKEY
2 TSP. OREGANO
1 TSP. CUMIN
60G SPINACH, CHOPPED
4 RED MEDIUM BELL PEPPERS
50G CHEESE (DAIRY OR PLANT-BASED)
PARSLEY, CHOPPED TO SERVE
1.Heat oven to 200°C.
2.Beat the eggs, egg whites and milk, then set aside.
3.Heat the coconut oil in a pan over medium heat. Add the onion and cook for 3 minutes until softened and browned.
4.Add in the turkey, oregano and cumin, season with salt and pepper. Cook until meat is cooked through, about 5 minutes. Then add the spinach, and mix until it wilts about 2 minutes.
5.Increase the heat and add in the eggs. Pull the eggs across the skillet with a spatula. Repeat for about 3 minutes until eggs are cooked. Then set aside.
6.Cut the peppers horizontally and remove the seeds, then stuff with the scrambled eggs and turkey.
7.Place the peppers in a baking dish and sprinkle them with grated cheese.
8.Bake in the oven for 15 minutes, until cheese has melted and the edges have browned.
9.To serve, sprinkle with chopped parsley.