A delicious yet nutritious way to use up your leftover turkey meat. Mushroom and spinach add some great health-boosting Vitamins and minerals. Turkey and eggs are packed with protein, so you will be feeling full afterwards.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minIngredients
Directions
Defrost and squeeze spinach dry.
Sauté the onion, garlic and mushrooms in the oil for 5 minutes.
Add the spinach, lemon juice and pepper.
Cook over low heat for 3 minutes.
Add the turkey and eggs to the spinach mixture.
Pour into a greased 9 inch round baking dish .
Bake in 350℉ (180℃) F oven for 25 to 30 minutes or until eggs are set.
Cut into wedges to serve.
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