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Perfect for Sunday brunch at the end of a long Thanksgiving weekend. Serve with a simple green salad.
8 organic pasture-raised eggs
2 Tbs. whole milk
2 Tbs. olive oil
3/4 cup chopped dark-meat turkey
1/4 cup chopped scallions
3/4 cup chopped veggies from Thanksgiving dinner (broccoli, carrots, etc.)
2 oz. crumbled fresh goat cheese
1. Preheat oven to broil. In medium bowl, whisk eggs with milk until frothy, and set aside.
2. Heat olive oil in nonstick, 8- or 9-inch ovenproof skillet over medium heat. Add turkey, scallions, and veggies, and heat, stirring, until warmed through. Add eggs and crumbled cheese, and cook, covered, until partially set, about 5 minutes.
3. Transfer to broiler, as far below flame as possible, and cook until puffed and barely set, about 3 minutes. (Watch closely to make sure it doesn’t burn. If it browns too fast, transfer to oven to finish.) Remove from heat, let stand a few minutes, cut into squares, and serve.
per serving: 300 cal; 23g pro; 22g total fat (7g sat fat); 4g carb; 425mg chol; 270mg sod; 1g fiber; 1g sugars
From article: Know Your Heritage