NUTRITION

SERVINGS

INGREDIENTS

2 large whole eggs

2 large egg whites

4 slices turkey bacon

1/2 medium sweet potato

1/4 medium red bell pepper

1/4 small yellow onion

1 cup fresh spinach

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

• 1

  Peel and dice the sweet potato into small cubes. Finely chop the red bell pepper and yellow onion. Rinse the spinach and set aside.

• 2

  Heat the olive oil in a skillet over medium heat. Add the diced sweet potato and cook for about 5 minutes until they begin to soften.

• 3

  Add the chopped bell pepper and onion to the skillet. Sauté for an additional 3-4 minutes until the vegetables are tender.

• 4

  In a separate pan, cook the turkey bacon until it becomes crispy. Once cooked, crumble or cut into bite-sized pieces and mix into the hash.

• 5

  Create two small wells in the hash and carefully add the whole eggs along with the egg whites. Season with a pinch of salt and pepper.

• 6

  Cover the skillet and let the eggs poach in the steam for about 3-5 minutes, or until the egg whites are set while keeping the yolks runny.

• 7

  Gently stir in the fresh spinach right before the eggs finish poaching so that it wilts slightly.

• 8

  Once done, remove the skillet from heat and serve your sweet potato hash hot, ensuring each serving provides a balanced mix of crispy, tender, and savory flavors.