Please scroll down below and check out Hamlet, the newest addition to the HDFB kitchen, and the cutest damn cutting board I have ever seen, let alone received as a gift from some very dear friends of mine (shout out to you Mike & Tiff!). Now let's focus back on what Hamelt helped me whip up in the kitchen for a fueling breakfast. This baby is loaded with thinly sliced turkey, green veggies, and finished off with some crumbled goat cheese and avocado. One perfect plate in my world.
Turkey Breakfast Scramble
- 1 tbsp. olive oil
- 3 tbsp. chopped onion
- 4 button mushrooms, chopped
- 1/2 large zucchini, chopped
- 1/2 cup kale, chopped
- 3 thin slices turkey breast, chopped
- 4 large eggs, scrambled
- salt and pepper to taste
- 1 small avocado, chopped
- goat cheese for garnish
- 2 slices of toast
In a large skillet pan, heat the oil over medium heat.
Add in the onion, mushroom, zucchini, kale, and turkey. Let cook, stirring occasionally, until the veggies begin to soften and the kale begins to wilt, about 3 minutes.
Add in the scrambled eggs and let cook, until the eggs are cooked through. Stir occasionally with a spatula, adding salt and pepper to taste. Once the eggs are cooked to your liking, remove them from the heat and place on two serving plates.
Top with avocado and goat cheese. Serve warm with toast.