In a 12-in. ovenproof skillet coated with cooking spray, cook the turkey, green pepper, sage, pepper flakes and nutmeg over medium heat for 3 minutes.

Add mushrooms and onions; cook 4-5 minutes longer or until meat is no longer pink and vegetables are tender. Drain and set aside.

In the same skillet, cook potatoes in butter until lightly browned and almost tender. Return turkey mixture to the pan.

In a large bowl, whisk the egg whites, eggs, milk, salt and pepper. Pour over turkey mixture.

Cover and cook over low heat for 8-12 minutes or until almost set.

Uncover skillet. Broil 3-4 in. from the heat for 3-5 minutes or until eggs are completely set.

Let stand for 5 minutes before cutting.