Preparation time: 15 minutes
Cooking time: 1 hour & 25 minutes
Servings: 4

8 large eggs, beaten
¼ tsp seasoning salt
1 pound 99% lean ground turkey
2 tbsp Greek seasoning
½ small onion, minced
2 tbsp bell pepper, minced
4 oz canned tomato sauce
¼ cup water
¼ cup chopped scallions or cilantro for topping

For the potatoes:
12 (1 pound) baby gold or red potatoes, quartered
4 tsp olive oil
¾ tsp salt
½ tsp garlic powder
Fresh black pepper to taste


  1. Beat the eggs in a large bowl and season them with salt. Warm the oven to 425°F and grease a 9×12
    casserole dish with cooking oil.
  2. Add the potatoes, 1 tablespoon oil, ¾ teaspoon salt, garlic powder, and black pepper and toss to coat. Bake for 45 minutes to 1 hour, tossing every 15 minutes.
  3. Meanwhile, brown the turkey in a large skillet over medium heat, breaking it up while it cooks. Once no longer pink, add the Greek seasoning.
  4. Add the bell pepper, onion, tomato sauce, and water, stir and cover, and simmer on low for 20 minutes.
  5. Spray a different skillet with nonstick spray over medium heat.
  6. Once heated, add the eggs seasoned with ¼ teaspoon of salt and scramble for 2–3 minutes or cook until it sets.
  7. Distribute ¾ cup turkey and 2/3 cup eggs. Divide the potatoes into 4 bowls and serve

Nutrition: Calories: 450; Fat: 19g; Carbs: 24g; Protein: 46g