05-25-2012, 02:15 PM
Ingredients:
⢠8 egg whites
⢠2 whole eggs
⢠1 large white onion
⢠90 grams ground turkey
⢠1.5 cups of kidney beans
⢠1 cup of chopped green and red peppers
⢠1 whole mushroom
⢠3 tablespoons of olive oil
⢠1 teaspoon of black pepper
⢠3 gloves of garlic
⢠One chopped red pepper
⢠1 tablespoon of Worcestershire sauce
Method:
1. Grab a deep wok or a non-stick skillet sauté.
2. Add all the spices, turkey and vegetables and cook in 1 tablespoon of olive oil until they're soft.
3. In a large mixing bowl whisk the eggs. Now grab an omelette size sauté pan.
4. Add 2 tablespoons of olive oil and heat.
5. You have two options here now. You can add the turkey/vegetable mixture to the egg mixture and cook together until firm.
6. Or you can cook the egg mixture and wrap it around the turkey/vegetable mixture. It's up to you. Serve hot, immediately.
Nutrition:
Calories: 450
Protein: 40g
Carbs: 30g
⢠8 egg whites
⢠2 whole eggs
⢠1 large white onion
⢠90 grams ground turkey
⢠1.5 cups of kidney beans
⢠1 cup of chopped green and red peppers
⢠1 whole mushroom
⢠3 tablespoons of olive oil
⢠1 teaspoon of black pepper
⢠3 gloves of garlic
⢠One chopped red pepper
⢠1 tablespoon of Worcestershire sauce
Method:
1. Grab a deep wok or a non-stick skillet sauté.
2. Add all the spices, turkey and vegetables and cook in 1 tablespoon of olive oil until they're soft.
3. In a large mixing bowl whisk the eggs. Now grab an omelette size sauté pan.
4. Add 2 tablespoons of olive oil and heat.
5. You have two options here now. You can add the turkey/vegetable mixture to the egg mixture and cook together until firm.
6. Or you can cook the egg mixture and wrap it around the turkey/vegetable mixture. It's up to you. Serve hot, immediately.
Nutrition:
Calories: 450
Protein: 40g
Carbs: 30g
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