Ingredients
- ¾ lb ground turkey (sub chicken or beef if desired, skip this step entirely for ovo-veg meal)
- ½ tsp each: sage, thyme & black pepper
- 1/8 tsp marjoram
- 1 T ghee, olive oil or coconut oil
- 5 cups diced sweet potatoes (about a ½ inch dice) (Optional)
- 4 cups diced zucchini
- 1 cup chopped onion
- black pepper to taste
Directions
- In a 12-inch cast iron skillet cook the ground turkey over medium-low heat with spices until brown.
- Use a slotted spoon to remove the ground turkey or meat from the pan. Set aside.
- Add fat of choice, there should be enough to coat the entire bottom of the skillet.
- Increase heat to medium-high and carefully place the diced sweet potatoes in the hot oil. Cook the sweet potatoes without stirring until the bottom of the cubes start to turn golden brown (this can take several minutes). Stir and cook until the cubes just start to soften.
- Increase heat to high and add the zucchini, onion, and bell pepper to the skillet. Cook until the vegetables are just starting to soften.
- Stir in turkey. Remove from heat.
Notes
- Swap protein (beef, bison, chicken, tofu etc.) and vegetables as desired.
Adapted From: http://www.allergyfreealaska.com/2014/09/03/sweet-potato-breakfast-skillet-with-bacon/
Happy cooking,
- Dr. Darria
P.S. What other Q’s do you have for the TrueveLab? Submit them here for us to answer in future TrueveLab Reports!
