Eggless Turkey Scramble




In most cases, breakfast is all about the egg. The traditional chef’s toque (tall, white, fluted hat) has 101 flutes that represent the ways to cook an egg. We have pondered for centuries which came first, the chicken or the egg? Eggs are often thought of as a great protein source, but calorically, they contribute more fat than protein. A farm fresh egg can easily be determined by the depth of color of the yolk. I could go on and on about eggs, but I won’t because you are all sick of them!

In today’s preparation, I go on the clock to show how to knock out some breakfast prep in no time at all. While this meal isn’t completely balanced according to The Zone, it gives you a good head start and can be balanced with some fruit and a quick spooge of Paleo Mayo.

Have a great weekend, guys. And be sure to…

“Keep It Paleo!”

Your Pal,

Paleo Nick

Jesse Kahle is geared up!

Eggless Turkey Scramble

Ingredient List for the Chicken:

  • 5 pounds ground turkey (45P)
  • Olive oil, as needed (20F)
  • 1/2 cup minced garlic (1C)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large onions, julienned (6C)
  • 1.5 pounds mushrooms, rinsed and quartered (5C)
  • 2 pounds tomatoes, rinsed and quartered (I used Campari tomatoes) (8C)
  • 1 pound fresh spinach (4C)

Preparation Instructions:

  1. Heat two large sautee pans or cast iron skillets over medium-high heat.
  2. Add olive oil and garlic, stir, and cook until garlic begins to toast on the outer edges.
  3. Season turkey with salt and pepper, and when garlic is toasted, add turkey to the pan, seasoned side down. Season the top side of the turkey with salt and pepper.
  4. Cook for 1-2 minutes breaking up the turkey slightly, then add the onions and season with salt and pepper.
  5. Cook for 2-3 minutes, then add the mushrooms, break turkey up a bit more and begin to fold veggies into meat mixture.
  6. Cook for 2-3 minutes, then add tomatoes, fold them in, add the spinach to the top of each pan and cover with a lid or sheet pan.
  7. Cook for 1 minute, then remove pan, fold in spinach, make sure turkey is cooked through, and cut the heat.
  8. Portion out mixture into 15 containers and refrigerate for up to 5 days or freeze for up to 6 months.

“Keep It Paleo!”

Zone Breakdown:

For this one, I used 5 pounds of ground turkey. It is pretty lean, but still loses some water weight when cooked, so I give it a 15% weight loss. Would it be cool if we lost 20% just from sweating a little?

So here is the breakdown:

5lbs = 80oz.

80oz. x .85 (15% loss) = 68oz.

68oz. cooked weight divided by 1.5oz (weight per protein block) = 45.33 blocks

45.33 blocks divided by 15 = ~3 blocks protein per portion


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