turkey breakfast skillet

This one-pan recipe is a warm and comforting upgrade to the typical bacon-and-egg breakfast, especially during the colder months. Parsnips steal the show with their sweet flavor and potato-like consistency.

Yield 4 servings
Prep Time 5 minutes
Cook Time 25 minutes
CLEANSE

2 tbsp olive oil or coconut oil

1 yellow onion, finely chopped

1 lb ground turkey

1 clove garlic, minced

2 large parsnips, diced

2 tbsp chopped fresh rosemary, divided

1 tsp paprika

½ tsp red pepper flakes

Himalayan pink salt and freshly ground black pepper, to taste

2 cups chopped leafy greens (Swiss chard, kale, spinach, or collard greens)

Sliced avocado (optional), to serve

1   In a sauté pan, heat the oil over medium heat. Add the onion, and cook for 5 minutes or until the onions are soft and translucent.

2   Add the ground turkey, and cook for 5 minutes or until the meat is no longer pink. Add the garlic, and cook for 2 minutes more until the garlic is fragrant and the meat is browned.

3   Add the parsnips, 1 tablespoon rosemary, paprika, and red pepper flakes. Cook for 10 minutes or until the parsnips become tender. Taste and season with salt and pepper.

4   Add the greens, and cook for about 3 minutes or until wilted. Add the remaining 1 tablespoon rosemary, mix well, and serve hot, topped with sliced avocado, if desired.

turkey breakfast skillet