Enoki Protein Egg Bakes recipe
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Ingredients
- 1 bunch enoki mushrooms, cut from stalk and separated 2 tablespoons garlic salt 2 tablespoons safflower oil ½ large shallot, chopped 2 cloves garlic, minced 1 pound extra-lean ground turkey breast 2 yellow bell peppers, finely chopped 12 eggs 2 tablespoons Italian seasoning salt and ground black pepper to taste
Nutrition Info
- 139.8 caloriescarbohydrate: 1.8 gcholesterol: 209.4 mgfat: 7.6 gfiber: 0.4 gprotein: 15.8 gsaturatedFat: 1.8 gservingSize: -sodium: 1008 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Enoki Protein Egg Bakes
Directions
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Preheat oven to 300 degrees F (150 degrees C).
Toss enoki mushrooms with garlic salt on a large plate.
Heat oil in a large skillet or wok. Add enoki mushrooms, cook and stir until firm and lightly browned on the bottom, 2 to 3 minutes. Return to the plate. Add shallot and garlic to the skillet, cook and stir until fragrant, 1 to 2 minutes. Add to mushrooms.
Stir turkey into the skillet. Cook, stirring to break up clumps, until browned, about 5 minutes.
Combine turkey with mushroom mixture, chop finely. Stir in yellow bell peppers.
Beat eggs, Italian seasoning, salt, and pepper together in a large bowl. Stir in turkey mixture and pour into two 1/3-cup muffin tins.
Bake in the preheated oven until edges are browned and a toothpick inserted into the center comes out clean, about 20 minutes.