Pregnancy Friendly Turkey and Zucchini Breakfast Scramble
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Learn more →Ingredients
2 servings
- 1 tbsp olive oil
- ½ lb ground turkey
- 1 medium zucchini, cut into ¼-inch dice
- ¼ tsp garlic powder
- ¼ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp ground cumin
- salt and pepper, to taste
- 4 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
- 2
Add the ground turkey and cook, breaking it into small crumbles with a spatula, until no pink remains and an instant-read thermometer inserted into the thickest cluster reads 165°F (74°C), about 5–6 minutes.
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