NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 Red Bell Pepper (75g)

1/4 White Onion (40g)

1 cup Fresh Spinach (30g)

3 Large Eggs (150g total)

1 Turkey Sausage Link (50g)

1/2 tablespoon Olive Oil (7g)

Salt and Pepper to taste

PREPARATION

• 1

  Peel and dice the sweet potato into small cubes. Rinse the red bell pepper, and dice it along with the quartered white onion.

• 2

  Heat the olive oil in a non-stick skillet over medium heat. Add the sweet potato cubes and sauté for about 7-8 minutes until they begin to soften.

• 3

  Add the diced red bell pepper and white onion to the skillet. Continue to cook for an additional 4-5 minutes until the vegetables are tender and lightly caramelized.

• 4

  Stir in the fresh spinach and cook until it wilts, about 1-2 minutes.

• 5

  Slice the turkey sausage link into rounds and add it to the skillet, allowing it to warm through and slightly crisp on the edges.

• 6

  In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs over the sautéed vegetables and sausage, stirring gently to combine and scramble the eggs evenly.

• 7

  Cook until the eggs are just set but still moist, then remove from heat. Taste and adjust seasonings with extra salt and pepper if needed.

• 8

  Serve immediately while warm and enjoy your balanced, crispy sweet potato and egg hash.