Ingredients:

  • 1.5 lbs sweet potatoes, peeled and shredded
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 lb lean ground turkey
  • 4 cups baby spinach, roughly chopped
  • 1 large red bell pepper, finely diced
  • 1 medium red onion, finely minced
  • 10 large eggs
  • 0.5 cup low-fat cottage cheese
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease your 9x13 baking dish.
  2. Squeeze the potatoes. Peel and shred 1.5 lbs sweet potatoes. Note: Use a clean kitchen towel to squeeze out every drop of moisture.
  3. Crisp the base. Toss the shredded potatoes with 1 tbsp avocado oil, smoked paprika, salt, and pepper. Press into the bottom of the dish and bake for 15 minutes until edges begin to brown and smell toasted.
  4. Brown the turkey. In your skillet, heat the remaining oil and cook the 1 lb ground turkey until no pink remains and it’s slightly crispy.
  5. Sauté the aromatics. Add the diced red onion and bell pepper to the skillet. Cook for 5 minutes until the onions are translucent and fragrant.
  6. Wilt the greens. Toss in the 4 cups of chopped baby spinach. Stir for 1 minute until just wilted and bright green.
  7. Whisk the custard. In a large bowl, beat 10 large eggs with 0.5 cup cottage cheese and garlic powder. Note: Whisk vigorously to break up the cottage cheese curds.
  8. Layer the ingredients. Spread the turkey and veggie mixture evenly over the pre baked sweet potato crust.
  9. Pour and set. Pour the egg mixture over everything, ensuring it seeps into all the nooks and crannies.
  10. Final bake. Place back in the oven for 25-30 minutes until the center is set and no longer jiggles when shaken.