NUTRITION

SERVINGS

INGREDIENTS

1 sweet potato (150g)

3 large egg whites (≈100g)

1 whole egg (50g)

2 turkey sausage links (≈90g total)

½ medium red bell pepper (50g)

1 small yellow onion (30g)

1 cup fresh spinach (30g)

1 teaspoon olive oil

Salt & Pepper to taste

PREPARATION

• 1

  Peel and dice the sweet potato into small cubes. Rinse the red bell pepper, remove seeds, and dice; peel and finely chop the onion; and roughly chop the fresh spinach.

• 2

  Heat a non-stick skillet over medium heat. Add the teaspoon of olive oil.

• 3

  Add the sweet potato cubes to the skillet. Cook them for about 8-10 minutes until they begin to soften and develop a slight crisp, stirring occasionally.

• 4

  Chop the turkey sausage links into bite-sized pieces. Add the sausage along with the diced bell pepper and chopped onion to the skillet. Season with a pinch of salt and pepper. Continue to cook until the sausage browns and the vegetables are tender, about 5-7 minutes.

• 5

  While the hash cooks, whisk together the egg whites and whole egg in a bowl.

• 6

  Make a small well in the hash in the skillet and pour in the egg mixture. Allow the eggs to set for a minute, then gently mix to distribute the eggs throughout the vegetables and sausage. Cook until the eggs are fully set, about 2-3 minutes.

• 7

  Fold in the fresh spinach just before removing from heat so it wilts slightly.

• 8

  Taste adjust with additional salt and pepper if desired. Serve warm and enjoy your protein-packed, crispy sweet potato and egg hash.