Turkey Breakfast Skillet

Ingredients

• 2 tbsp avocado oil (or olive oil) Avocado oil
• 1 tbsp garlic , minced Garlic, raw
• 2 cups diced white potato (the original uses sweet potato; peel optional)
• 1 pound ground turkey (ground pork or chicken also works) Kroger Ground Turkey, 93% Lean / 7% Fat (Raw)
• 1/2 green pepper , diced Green bell pepper, raw
• 1/2 onion , diced (red onion in the original) Onion, raw
• 1 tsp dried basil
• 1 tsp dried oregano Oregano, dried
• 1 tsp onion powder Onion powder
• 1/2 tsp salt Salt, table
• 1/2 tsp black pepper Black pepper, ground

Instructions

1. Heat the oil in a large cast iron pan. Once hot, add the garlic and potato. Cook 5–7 minutes, stirring occasionally, until the potato starts to brown but isn't fully cooked.
2. Add the ground turkey and all the spices. Brown for about 5 minutes.
3. When the turkey is about halfway cooked, add the green pepper and onion. Stir and cook another 5–7 minutes, until the vegetables are fork-tender.
4. Taste and adjust the seasoning. Remove from heat and serve.
5. Notes: turkey can release a lot of liquid; if so, carefully tilt the pan over the sink to drain it before adding the pepper and onion. Zucchini can replace the green pepper. Top with eggs (or serve with hard-boiled eggs) and hot sauce if you like. Keeps 4–5 days in the fridge for meal prep.