Turkey, Tomato & White Bean Breakfast Skillet

Ingredients

• 1 tsp (5 ml) olive oil
• 2 1/2 oz (71 g) ground turkey, 93% lean
• 1/2 tsp (1 g) fennel seeds, crushed
• 1/2 tsp (1 g) smoked paprika
• a pinch of fine sea salt
• 1 garlic clove, sliced
• 3/4 cup (112 g) cherry tomatoes, halved
• 1/2 cup (90 g) cannellini beans, no salt added, rinsed
• 1 cup (30 g) baby spinach
• 1 (50 g) large egg
• 1 tbsp (6 g) grated Parmesan
• 1 tbsp (1.5 g) fresh basil leaves

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Method

1. Heat the oil in a 10-inch (25cm) skillet over medium-high heat. Add the turkey with the crushed fennel, paprika and salt, press it flat and let it sit for 2 minutes. Break it up and cook until it reaches 165°F (74°C) inside.
2. Lower the heat to medium and add the garlic for 30 seconds, then the tomatoes and beans. Cook for 3 minutes, until the tomatoes slump, and stir in the spinach.
3. Make a well, crack in the egg, cover and cook for 3 minutes, until the white is set. Finish with the Parmesan and basil leaves.