NUTRITION

SERVINGS

INGREDIENTS

4 large whole eggs

2 egg whites

1 cup fresh spinach

1 small sweet potato

1 tsp olive oil

Pinch of salt

Pinch of black pepper

PREPARATION

• 1

  Preheat your oven to 425°F to roast the sweet potato.

• 2

  Wash and peel the small sweet potato, then cut it into small cubes.

• 3

  Toss the sweet potato cubes with half a teaspoon of olive oil, a pinch of salt, and black pepper. Spread them out on a baking sheet.

• 4

  Roast the sweet potato in the oven for about 20-25 minutes until tender and crisp on the edges, stirring halfway through.

• 5

  Meanwhile, whisk together the 4 whole eggs and 2 egg whites in a bowl. Add a pinch of salt and a pinch of black pepper.

• 6

  Heat a non-stick skillet over medium-low heat and add the remaining olive oil. Add the fresh spinach and sauté for about 1 minute until wilted.

• 7

  Pour in the egg mixture. Gently stir continuously with a spatula, cooking slowly to achieve creamy scrambled eggs.

• 8

  Once the eggs are softly curdled and creamy, remove from heat.

• 9

  Plate the scrambled eggs with sautéed spinach alongside the roasted sweet potato hash.

• 10

  Serve immediately and enjoy your nutrient-dense meal.