NUTRITION

SERVINGS

INGREDIENTS

5 large egg whites (approx 140g)

1 turkey sausage link (85g)

150g Sweet Potato

1 cup raw Spinach (30g)

1/4 cup diced Onion (40g)

1/4 cup diced Red Bell Pepper (38g)

1/4 cup low-fat Cottage Cheese (60g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

• 1

  Preheat the oven to 400°F for the roasted sweet potatoes.

• 2

  Peel and dice the sweet potato into cubes. Toss with olive oil, a pinch of salt, and pepper, then spread them on a baking sheet.

• 3

  Roast the sweet potato cubes in the preheated oven for about 20-25 minutes or until tender and slightly crisp on the edges.

• 4

  While the sweet potatoes roast, dice the onion and red bell pepper.

• 5

  Heat a non-stick skillet over medium heat and lightly coat with cooking spray.

• 6

  Add the diced onion and red bell pepper; sauté until softened, about 3-4 minutes.

• 7

  Pour in the egg whites and cook gently, stirring occasionally.

• 8

  Slice the turkey sausage into rounds and add to the skillet, stirring to combine well with the eggs and veggies.

• 9

  Just before the scramble is finished cooking, fold in the spinach and low-fat cottage cheese, stirring until the spinach wilts and the cottage cheese is warmed through.

• 10

  Season with salt and pepper to taste, then remove from heat.

• 11

  Plate the scramble alongside the roasted sweet potato cubes and enjoy a balanced, protein-rich breakfast.