📝 About This Recipe
Elevate your morning ritual with this nutrient-dense powerhouse that proves Paleo eating is anything but boring. This scramble marries lean ground turkey seasoned with aromatic herbs to earthy, lacinato kale and velvety pasture-raised eggs. It is a clean, protein-packed symphony of textures designed to fuel your body and satisfy your palate without the mid-morning sugar crash.
🥗 Ingredients
The Protein Base
- 1/2 lb Ground Turkey (93% lean preferred)
- 4 large Pasture-Raised Eggs (whisked thoroughly with a pinch of salt)
- 1 tablespoon Avocado Oil (or refined coconut oil)
The Greens and Aromatics
- 2 cups Lacinato Kale (stems removed, leaves thinly ribboned)
- 1/2 cup Red Bell Pepper (finely diced)
- 1 small Shallot (minced)
- 2 cloves Garlic (pressed or minced)
- 2 whole Green Onions (sliced, white and green parts separated)
Seasonings and Finishing
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Smoked Paprika (for a subtle depth)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Pepper Flakes (optional for heat)
- 1 tablespoon Fresh Parsley (chopped for garnish)
- 1/2 whole Avocado (sliced for serving)
👨🍳 Instructions
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1
Prepare all your vegetables first: de-stem the kale and slice into thin ribbons, dice the bell pepper, and mince the shallot and garlic.
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2
In a small bowl, whisk the four eggs vigorously until no streaks of white remain. Season with a tiny pinch of salt and pepper and set aside.
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3
Heat the avocado oil in a large non-stick or well-seasoned cast-iron skillet over medium-high heat until shimmering.
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4
Add the ground turkey to the skillet. Use a wooden spoon to break it into small crumbles as it browns.
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5
When the turkey is halfway cooked (about 3 minutes), add the minced shallots and diced red bell peppers.
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6
Stir in the dried oregano, smoked paprika, and red pepper flakes. Continue cooking until the turkey is fully browned and the vegetables have softened.
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7
Add the minced garlic and the white parts of the green onions. Sauté for just 60 seconds until fragrant, being careful not to burn the garlic.
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8
Toss in the kale ribbons. Sauté for 2-3 minutes, stirring constantly, until the kale is wilted and bright green.
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9
Reduce the heat to medium-low. This is crucial for achieving a soft, creamy egg texture rather than a rubbery one.
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10
Pour the whisked eggs over the turkey and kale mixture. Let them sit undisturbed for about 15 seconds until the edges just begin to set.
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11
Gently fold the mixture with a spatula, moving the cooked eggs from the bottom and allowing the raw eggs to reach the heat.
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12
Remove the pan from the heat when the eggs still look slightly wet; the residual heat from the turkey and the pan will finish the cooking process perfectly.
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13
Divide the scramble between two plates. Top with sliced avocado, the remaining green onion tops, and fresh parsley.
💡 Chef's Tips
For the best texture, use Lacinato (Dino) kale as it is more tender than curly kale when sautéed. Don't overcook the eggs; pull them off the heat while they still look 'glistening' to ensure they stay moist. If you prefer a Mediterranean twist, swap the smoked paprika for a squeeze of lemon juice at the very end. To save time on busy mornings, brown the turkey and chop the veggies the night before. If you aren't strictly Paleo, a sprinkle of nutritional yeast can add a 'cheesy' flavor without the dairy.
🍽️ Serving Suggestions
Serve alongside a handful of fresh berries or a grapefruit half for a bright contrast. Pair with a cup of black coffee or a hot matcha latte with almond milk. Add a side of home-fried sweet potatoes or yams for extra complex carbohydrates. Drizzle with your favorite Paleo-compliant hot sauce or a dollop of fresh salsa. Serve inside a grain-free coconut flour tortilla for a Paleo breakfast burrito experience.