Mexican Turkey Scramble
|Frozen chopped spinach||10 Ounce (1 Package)|
|Ground turkey||1 Pound|
|Scallions||4 , chopped|
|Sweet red pepper||1⁄2 , diced|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Garlic||1 Clove (5 gm), minced|
|Ground black pepper||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Eggs/1 1/4 cups fat-free egg substitute||5|
|Skim milk||2 Tablespoon|
|Soft corn tortillas||2 , cut into 8 wedges each|
|Salsa||1 Cup (16 tbs) (Super)|
Place the turkey in a 7" X 11" baking dish.
Microwave on high for 3 to 4 minutes, or until the turkey is no longer pink.
Stir to break up lumps.
Drain off any fat.
Place the spinach in a 9" pie plate.
Microwave on high for 2 minutes.
Rotate the dish a half turn.
Microwave on high for 2 to 4 minutes, or until defrosted.
Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all excess moisture.
Stir in the spinach, scallions, red peppers, mushrooms, garlic, black pepper, chili powder, and oregano in the turkey.
Microwave on high for 4 minutes.
In a medium bowl, lightly beat the eggs with the milk.
Stir into the turkey mixture.
Add the tortillas.
Microwave on high for 3 minutes.
Stir, pushing the cooked eggs toward the center of the dish.
Microwave on high for 3 to 4 minutes, or until the eggs are set.
Place the salsa in a small bowl and microwave it on high for 1 to 2 minutes.
Spoon over the eggs.