Tex-Mex Skillet

• 1 pound lean ground turkey 93/7
• 3 red potatoes approx. 520 g
• 1/2 red onion diced
• 1 jalapeno diced
• 1/3 can corn
• 1/3 can black beans
• 1 teaspoon coconut oil
• 1 teaspoon garlic minced
• 1 teaspoon chili powder
• salt
• 2 eggs
• 1/4 cup liquid egg whites
• 1 cup Mexican cheese low-fat shredded
• 1/4 cup cilantro chopped

1. Depending on what you have time for you can either dice the potatoes and cooknn stove for approx. 10-15 minutes or you can put them in the microwave fornbout 3 minutes and then dice them.
2. Add oil to a skillet on medium heat. When oil is heated, add meat, onions andnalapeno.
3. Once the meat is browned and cooked through, add garlic, chili powder, cumin,nalt and pepper, diced potatoes, corn and black beans. Stir together to combine.nover and heat on medium for approx. 5-8 minutes (cook longer if you wantnour potatoes crispier).
4. In a separate bowl, whisk together eggs and egg whites.
5. Take the cover off the meat mixture and pour egg mixture right on top of theneat (1/4 of the eggs per quarter of the skillet). Cover again and let egg mixturenook through - about 4-5 minutes.
6. Turn off the burner and sprinkle with cheese; put cover back on for a minute tonet the cheese melt. Sprinkle with cilantro, cut into fourths and enjoy.

red potatoes, red onion, corn, black beans, coconut oil, garlic, chili powder, salt, eggs, liquid egg whites, mexican cheese, cilantro

Taken from www.yummly.com/recipe/Tex-Mex-Skillet-1547902 (may not work)