NUTRITION

SERVINGS

INGREDIENTS

3 large Whole Eggs

3 large Egg Whites

2 ounces Lean Turkey Breast (diced)

1/2 cup Fresh Spinach

1/4 cup diced Bell Pepper

1 small Sweet Potato

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Peel and dice the sweet potato into small cubes for even roasting.

• 2

  Toss the sweet potato cubes with olive oil, salt, and pepper, and spread evenly on a baking sheet.

• 3

  Roast the sweet potatoes in the preheated oven for about 20-25 minutes, or until they are tender and slightly crispy on the edges.

• 4

  While the sweet potatoes are roasting, dice the lean turkey breast and set aside.

• 5

  In a bowl, whisk together the whole eggs and egg whites until well combined. Season with a pinch of salt and pepper.

• 6

  Heat a non-stick skillet over medium heat and add the diced turkey. Sauté for 2-3 minutes until lightly browned.

• 7

  Add the diced bell pepper and spinach to the skillet and sauté for another 2 minutes until the vegetables soften.

• 8

  Pour the egg mixture over the turkey and vegetables. Allow the eggs to set for a few seconds before gently stirring to create a scramble.

• 9

  Cook the scramble until the eggs are fully set and fluffy, about 3-4 minutes.

• 10

  Plate the egg scramble alongside the crispy roasted sweet potatoes and enjoy your balanced, nutrient-packed meal.