This skillet can serve as an easy weekday breakfast you can prepare ahead of time or a fun dish for weekend brunch. It is packed with protein, is bursting with flavor, and will help you start your day with a full serving of veggies.

Prep time: 10 minutes || Cook time: 20 minutes || Makes 4 servings


  • 12 oz Lean ground turkey
  • 1 Medium sweet potato, cubed (~300 g)
  • ¼ Onion, chopped (~100 g)
  • 1 Medium bell pepper, chopped (~200 g)
  • 1 Medium zucchini, chopped (~200 g)
  • 4 Eggs
  • ½ tsp Paprika
  • ½ tsp Cumin
  • ½ tsp Garlic powder
  • 1 tsp Cinnamon
  • Chili powder to taste
  • Salt and pepper to taste
  • Cooking spray


2 skillets (one that is oven-friendly, cast iron preferred)



  1. Preheat oven to 350F. Spray a cast iron skillet with cooking spray and add sweet potatoes. Roast for 10–15 minutes as you complete step 2.
  2. As the sweet potatoes roast in the oven, brown the turkey in a skillet on the stove. Add the chopped onions, bell peppers, and zucchini to the browned turkey. Stir in spices and continue to cook until the vegetables are soft.
  3. Remove sweet potatoes from the oven and give them a toss. Add turkey and veggies mixture on top of the sweet potatoes. Evenly distribute it on the skillet.
  4. Using a spoon or spatula, create four small wells in the vegetable mix, one in each quarter of the pan. Crack an egg into each well and put the skillet back in the oven. Bake for an additional 5–7 minutes or until egg whites are no longer clear.




12g FAT


Kate Lyman, MPH, CHES is a nutrition coach who believes in ditching restrictive diet rules and building flexible eating habits so that you can eat the foods you enjoy while still working towards your aesthetic, performance, and health-related goals. She provides individual and corporate nutrition coaching and creates resources that can help anyone improve their diet. Find her cookbooks, nutrition guides, and other resources at or on follow along at @klnutrition.