Ingredients
Italian House Salad:
- Cucumber, medium - 1 , cubed
- Tomatoes, medium - 1 , chopped
- Balsamic vinegar - 1 1/2 Tbsp
- Dijon mustard - 1 tsp
- Oil, olive - 3 Tbsp
- Salad greens - 4 oz
Green Pepper and Mushroom pizza:
- Ground turkey - 1/2 lb
- Fennel seeds - 1/2 tsp
- Garlic - 2 cloves , crushed
- Red pepper flakes - 1/4 tsp
- Sweetener of choice - 1 tsp
- Crushed tomatoes (28 oz / 794 g can) - 1 can
- Onion - 1 , diced
- Green peppers - 1 , diced
- Mushrooms, brown - 1/4 lb , sliced
- Oil, cooking - 1 Tbsp
- Eggs - 6
Prep
- Ground turkey - Season with fennel seeds and some salt and pepper. (Can be done 1 day ahead)
- Sauce - Mix together crushed garlic, red pepper flakes, sweetener, and crushed tomatoes with a dash of salt and black pepper (some of this will be for tomorrow night's meal). (Can be done up to 3 days ahead)
- Onions / Green peppers / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
- Cucumber / Tomatoes - Prep as directed.
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Make
- Preheat oven to 375F (191C) degrees.
- Heat a skillet over medium-high heat. Add cooking oil and then onions with a dash of salt. Saute until softened, ~3 minutes. Next add in ground turkey, mushrooms, green peppers, and 1 cup (236ml) of sauce. Saute for another 3 minutes, breaking up turkey with a wooden spoon. Make 6 indentations, and then crack an egg into each one. Bake in the oven for 10 to 12 minutes until the whites are set and but the yolks are still a bit runny.
- While skillet is baking, whisk together balsamic vinegar, mustard, and olive oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video.
- When eggs are done, toss vinaigrette with greens, cucumbers, and tomatoes. Serve skillet eggs hot with side salad!
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