You are here

Mexican Turkey Scramble

Microwaverina's picture
  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.
Set aside.

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.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.4 (11 votes)