16 egg whites
1 cup low fat chicken or veggie broth
1 tbsp Dijon mustard
¼ tsp sea salt
3 cups (about 15 oz) fully cooked, chopped turkey breast
3 cups firmly packed kale, chopped
2 cups sliced fresh mushrooms
½ cup chopped green bell pepper
1-2 tbsp nutritional yeast

In medium bowl combine egge whites, broth, Dijon mustard and sea salt. Mix well with
wire whisk or fork. Set aside.

Spray 11X7 inch (2 quart) glass baking dish or casserole with olive oil cooking spray. In
large bowl combine turkey, kale, mushrooms, and green pepper.

Spread evenly into baking dish.

Pour egg mixture over veggies and turkey. Preheat oven to 350 degrees and
bake for 40-45 minutes or until center is set and edges are golden brown. Sprinkle with
nutritional yeast. Let stand 5 minutes before serving.

Carb count: 7 grams/serving

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