Egg & Turkey Stuffed Poblano
Ingredients
Ingredients for 4 servings
- Scramble
- 4 eggs
- 4 egg whites
- 2 tablespoon coconut cream (or your choice of milk or Greek yogurt)
- 1 shallot, diced (or 1/3 cup red onion diced)
- 1 cup bell pepper, chopped
- 1/2 lb 93% lean ground turkey
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 cups raw spinach
- 4 poblano peppers
- 1 cup shredded Monterey Jack (or reduced fat mozzarella)
- Garnish
- sea salt & pepper to taste
- cilantro
- 4 corn tostadas
- fresh lime
Steps
Step 1
Set oven to 400F.
Step 2
Beat eggs, egg whites and cream (or milk). Set aside.
Step 3
Spray a nonstick skillet with olive oil and set on medium heat. Add shallot and bell pepper once the skillet is hot. Sear for 3 minutes or until the edges are brown.
Step 4
Add lean ground turkey and chop it up in the skillet. While it cooks, add oregano and cumin. Cook until the meat is no longer pink, about 5 minutes.
Step 5
Add spinach and mix continuously so it wilts, about 2 minutes.
Step 6
Increase heat to medium-high then pour in eggs. Using a spatula, pull the eggs across the skillet so it scrambles. Repeat this action until the eggs are cooked, about 3 minutes. Remove the skillet from the heat.
Step 7
Horizontally skim the top of a poblano pepper to create a large pocket. Remove the seeds with a spoon. Stuff the pepper with the scrambled eggs. Repeat.
Step 8
Place the peppers in a baking dish, then top each one with (your choice of) cheese.
Step 9
Bake in the oven for 15 minutes until the cheese has melted and the edges are brown. Pro-tip: for the final minute, set the oven to broil to brown the top of the peppers.
Step 10
Enjoy with tostada chips, cilantro and fresh lime.