Southwest Turkey Omelette Bowl

Ingredients and shopping list

Full batch: 4 listed servings.

• 4 x 4 oz cooked 93% lean ground turkey
• 4 x 1/2 cup liquid egg whites
• 4 x 5 oz potato, diced
• 4 x 1 cup bell peppers and onions
• 4 x 1/4 cup salsa or pico de gallo
• 4 x 1 tsp olive oil

Cooking instructions

Roast diced potatoes with oil at 425°F until tender, about 25–30 minutes. Sauté peppers and onions, then scramble egg whites until set. Divide cooked turkey, egg whites, potatoes and vegetables evenly among four containers; add salsa. Cook egg mixtures to 160 F, or 165 F when combined with poultry. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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