Joe’s Special scramble with turkey, spinach, and mushrooms

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Joe’s Special scramble with turkey, spinach, and mushrooms

Gluten-Free Friendly, Dairy-Free, Mediterranean, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 460 Calories/Serving

20 Minutes

This breakfast-for-dinner diner special is bound to be a crowd-pleaser, especially on a busy weeknight.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces ground turkey
  • 1 tablespoon vegan Worcestershire sauce
  • Sunbasket garlic-porcini seasoning blend (granulated garlic - porcini powder - sweet paprika)
  • 1 organic yellow onion
  • 3 ounces organic cremini or other button mushrooms
  • 4 organic eggs
  • ¼ pound organic baby spinach or other leafy greens

Nutrition per serving

Calories 460, Total Fat 27g (35% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 415mg (138% DV), Sodium 430mg (19% DV), Total Carb. 20g (7% DV), Fiber 5g (18% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 37g
Contains: Eggs, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and brown the turkey

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan [large sauce pot] over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the turkey, Worcestershire sauce, and garlic-porcini seasoning blend, season with salt and pepper, and cook, stirring to break up the meat, until the turkey is lightly browned but not yet cooked through, 3 to 4 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan. Meanwhile, start preparing the remaining ingredients.

2

Prep the remaining ingredients

  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].
  • Thinly slice the mushrooms.
  • Crack the eggs into a medium bowl and season with salt and pepper. Lightly beat with a fork until just blended.

3

Cook the scramble

In the same pan used for the turkey, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and mushrooms, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften and brown, 2 to 3 minutes. Stir in the turkey and any accumulated juices and cook until the turkey is almost cooked through, 1 to 2 minutes.
Add the eggs and spinach, season with salt and pepper, and cook, stirring gently, until the eggs are just set but still moist, the spinach is wilted, and the turkey is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the scramble to individual plates and serve.
Kids Can!
  • Measure the onion.
  • Season the eggs.
  • Time the cooking.