Ingredients:
1 lb. turkey sausage or ground turkey
1 Tbsp olive oil
3 bell peppers, any color, seeded, cored and diced
1 large red onion, diced
1 Tbsp red wine vinegar
1 pint grape or cherry tomatoes, halved
1/2 cup Kalamata olives, sliced
1 cup crumbled feta cheese
12 large eggs
1/3 cup milk of choice; such as unsweetened coconut milk, or almond milk
2 tsps dried oreganos
Sea salt and freshly ground black pepper, to taste, about 1/2 teaspoon each
avocado oil spray, or ghee to grease 9×13 oven-safe baking dish
Instructions:
Preheat your oven to 375 degrees f. and spritz or grease a 9X13 baking dish really well with either avocado oil, or ghee.
Heat oil in a small skillet over medium high heat. Once oil is hot, add the meat into the skillet. Cook over medium high heat until the mixture is cooked and slightly browned.
Transfer the crumbled, cooked turkey into your prepared baking dish, leaving some drippings in the skillet. (If you have excessive oil, then drain a bit.)
Return your skillet to medium heat and add in the diced bell peppers and onions (add 1 Tbsp oil/ghee to pan if there isn’t enough leftover drippings). Cook until tender, about 5 minutes.
Drizzle in the vinegar to deglaze and stir with a spatula to remove any brown bits stuck to the bottom of the pan. Cook until the vinegar has evaporated.
Evenly spread your vegetable mixture over the sausage in the baking dish.
Top with tomatoes, olives and crumbled feta cheese as shown.
In a medium glass bowl, whisk together the eggs, milk, oregano, sea salt and pepper.
Evenly pour the egg mixture over the meat and vegetables, then level the mixture with a spatula.
Place your dish into the preheated oven and bake for 45 minutes, or just until the middle is set and edges are slightly brown.
Cool for 5 minutes before serving.
For weekly meal prep: Cool completely before placing slices itto glass containers. Keeps well refrigerated for up to 3-4 days. Reheat before serving.
source: cleanfoodcrush.com
