Thai Basil Turkey Egg Scramble with Zucchini Noodles

Ingredients

• 8 large eggs
• 1 lb ground turkey
• 4 medium zucchini
• 1 cup fresh basil
• 3 cloves garlic
• 1 tbsp ginger
• 2 tbsp fish sauce (or soy sauce)
• 2 tbsp lime juice
• 1 tsp brown sugar (or low-carb sweetener)(optional)
• 0.5 tsp chili flakes(optional)
• 2 tbsp neutral oil
• 0.5 tsp black pepper

Instructions

1. 1

   Spiralize zucchini into noodles (or julienne into thin strips). Pat dry with a towel if watery.

2. 2

   Whisk eggs in a bowl with black pepper; set aside.

3. 3

   In a small bowl, mix fish sauce (or soy sauce), lime juice, ginger, garlic, and (if using) sweetener and chili flakes.

4. 4

   Heat oil in a skillet over medium-high heat. Add turkey and break up; cook 6–7 minutes until browned.

5. 5

   Pour in the sauce mixture and cook 1 minute to reduce slightly.

6. 6

   Lower heat to medium. Push turkey aside and scramble eggs in the same pan until just set.

7. 7

   Fold eggs into turkey, then turn off heat. Toss in basil so it stays bright.

8. 8

   Quickly warm zucchini noodles in the pan for 30–60 seconds (or in a separate pan). Serve scramble over noodles.