CookingTogether
Cast-Iron Ground Turkey and Egg Scramble with Spinach
Ground turkey is hard-seared for deep browning, then folded with spinach and soft eggs whisked with cottage cheese. Pull the pan while the eggs are still glossy; the cast iron finishes them.
- Time
- 20 min
- Serves
- 3
- Difficulty
- Medium
Ingredients 10
Steps 7
Whisk the eggs, cottage cheese, and 1/4 teaspoon of the salt together in a bowl until the curds break down into small, uniform flecks; the cottage cheese keeps the curds soft and moist, even when you reheat a portion later.
Set a large 12-inch cast-iron skillet over medium-high heat and add the olive oil, swirling to coat the surface evenly.
Add the ground turkey, breaking it apart with a wooden spoon into bite-sized nuggets rather than fine mince, then season with the cumin, paprika, garlic powder, and the remaining 1/2 teaspoon salt.
Sear the turkey without moving it for 3 minutes so it develops a deep brown crust on the bottom, then flip and cook for another 3 to 4 minutes until fully cooked through to 165°F (74°C) internal temperature.
Drop the heat to low and toss in the chopped spinach, stirring constantly for 60 seconds until the leaves just wilt into the hot meat.
Pour the egg and cottage cheese mixture directly over the turkey and draw a spatula in wide ribbons across the bottom of the pan—pull the pan off the heat while the curds are still slightly loose and glossy, because residual cast-iron heat will overcook them into rubber if you wait until they look dry.
Divide the scramble into three portions and finish with the sliced scallions across the top.
From Cooking Together · cookingtogether.app/recipe/uceFu4gviOFjEZZPuv7W
