Cookwith

Name: Wok-Hei Egg & Turkey Scramble Bowl
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 6 large eggs; 6 oz ground turkey (lean, no soy fillers); 1/4 cup scallions, sliced; 1/2 cup cremini mushrooms, sliced; 2 tbsp avocado oil (or other high smoke point oil); 1/2 cup baby spinach; 1/4 tsp kosher salt; 1/4 tsp black pepper

Wok-Hei Egg & Turkey Scramble Bowl

RoastedCorn5004

This high-protein, low-carb breakfast bowl is inspired by wok cooking techniques to bring you maximum flavor and texture. By preheating your pan until smoking and using a high smoke point oil, you unlock robust, slightly smoky 'wok hei' notes. Lean ground turkey adds hearty protein without carbs, while mushrooms, scallions, and spinach bring color, freshness, and umami. Gently folding the eggs at the end ensures creamy, fluffy curds that tie everything together for a truly energizing start to your day—no soy, no fuss, just bold morning flavor.

Ingredients

Instructions

Preheat a wok or large nonstick skillet over high heat until just smoking. Add 1 tbsp avocado oil, swirling to coat.
Add ground turkey, season with salt and pepper, and cook, breaking up with a spatula, until browned and cooked through, about 4 minutes. Transfer turkey to a plate.
Add remaining 1 tbsp oil to the hot pan. Toss in scallions and mushrooms. Stir-fry constantly with a scooping motion until mushrooms soften and scallions are fragrant, about 2 minutes.
Return turkey to the pan. Add baby spinach and toss just until wilted, about 30 seconds.
Crack eggs into a bowl and beat well. Push everything in the pan to one side. Pour eggs into the empty space and let set undisturbed for 20 seconds, then gently fold with a spatula, scooping and tossing to create fluffy curds mixed with turkey and vegetables. Stir-fry just until eggs are set but still creamy (about 1 minute).
Serve immediately, garnished with extra scallions if desired.