Turkey Zucchini Scramble with Fresh Herbs and Crispy Lavash

Turkey Zucchini Scramble with Fresh Herbs and Crispy Lavash
Kathy Fang

Don't know what to do with your leftovers after Thanksgiving? Put them into this easy dish! 

Click here for 15 Asian-Inspired Thanksgiving Recipes

4
Servings
110
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 eggs
  • 2 Tablespoons water or milk
  • 3 Tablespoons grated Parmesan
  • 1/2 Cup shredded turkey meat
  • 1 Cup sliced zucchini
  • Salt and pepper, to taste
  • Chervil sage, to taste
  • Chopped green onions, to taste (optional)
  • Olive oil
  • Lavash or any sort of bread you prefer

Directions

Heat a nonstick pan with a drizzle of olive oil and toss in shredded turkey and zucchini. Sauté until the zucchini turns golden and turkey is heated all the way through.

Whisk eggs with Parmesan, salt, and pepper. Add water or milk to egg mixture.

Pour in the eggs to the pan and scramble on low heat. Toss in chervil sage and green onions once the eggs start to coagulate. Cook the eggs slowly on low heat to prevent overcooking.

Plate eggs and serve alongside toasted lavash.

Optional: Served lavash with leftover cranberry sauce and butter (in replacement of jam). 

Nutritional Facts

Total Fat
4g
6%
Sugar
8g
9%
Saturated Fat
2g
8%
Cholesterol
32mg
11%
Carbohydrate, by difference
9g
7%
Protein
10g
22%
Vitamin A, RAE
27µg
4%
Calcium, Ca
139mg
14%
Choline, total
26mg
6%
Fiber, total dietary
1g
4%
Folate, total
4µg
1%
Magnesium, Mg
15mg
5%
Niacin
3mg
21%
Phosphorus, P
150mg
21%
Selenium, Se
10µg
18%
Sodium, Na
203mg
14%
Water
70g
3%
Zinc, Zn
1mg
13%

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.