Separate egg whites and yolks into separate bowls.

Whisk egg whites with salt/pepper to taste and heat/grease a non-stick skillet that's about the size of a medium tortilla.

Pour in egg whites and swirl to coat the bottom of the pan evenly. Let cook for one minute, then cover and cook about one minute more, until done.

When done, remove egg 'tortilla' to a plate and cover to keep warm.

In the skillet, add ground turkey and cook until browned.

Add in the salsa and cook for a couple minutes.

Whisk egg yolks and pour into pan. Stir to scramble with other ingredients (or cook separately).

Once cooked to your liking, remove from pan and put meat and egg on top of the egg 'tortilla'.

Top with sliced avocado.

Serve warm.

In a greased, microwave-safe mug, mix the almond flour, oil, baking powder, salt, and egg until fully combined.

Microwave for 90 seconds.

Remove bread from mug, slice, and serve with almond butter.

For leftovers: immediately wrap any leftovers in plastic wrap or parchment paper. Store on the counter or in your fridge/freezer. Reheat by toasting or microwaving.