NUTRITION

SERVINGS

INGREDIENTS

2 whole eggs

2 egg whites

4 slices turkey bacon

1 medium sweet potato

1/2 medium red bell pepper

1/4 medium onion

1 tsp olive oil

Salt and pepper to taste

PREPARATION

• 1

  Peel and dice the sweet potato into small cubes. Dice the red bell pepper and onion into similar sizes.

• 2

  Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the sweet potato cubes and sauté for 5-7 minutes until they begin to soften.

• 3

  Add the diced bell pepper and onion to the skillet, seasoning lightly with salt and pepper. Continue cooking until the vegetables are tender and the sweet potato is just golden, about 5 additional minutes.

• 4

  In a separate pan, cook the turkey bacon over medium heat until crispy, about 3-4 minutes per side. Once done, remove them from the pan and roughly chop.

• 5

  Return the pan with the vegetables to medium-low heat. Create two small wells in the hash and crack the eggs and egg whites into them. Fry until the edges are crisp and the whites are set, or cook to your preferred doneness. Optionally, cover the pan for a minute to help the tops set.

• 6

  Gently fold in the chopped turkey bacon into the hash. Adjust seasonings with salt and pepper as needed.

• 7

  Serve immediately while warm. Enjoy this hearty, nutrient-packed dish any time of the day.