NUTRITION

SERVINGS

INGREDIENTS

3 large whole eggs

3 large egg whites

1/2 medium sweet potato

1/2 cup diced bell pepper

1/2 cup chopped spinach

1/4 cup diced onion

1/4 cup diced tomato

2 teaspoons olive oil

Salt and pepper to taste

PREPARATION

• 1

  Peel the sweet potato and cut it into small, even cubes. Rinse and chop the bell pepper, spinach, onion, and tomato.

• 2

  Place a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Add the sweet potato cubes, season with a pinch of salt and pepper, and sauté until they become tender and slightly crispy, about 8-10 minutes. Stir occasionally to ensure even cooking.

• 3

  In a bowl, whisk together the 3 whole eggs and 3 egg whites. Add a pinch of salt and pepper.

• 4

  Once the sweet potatoes are nearly done, add the chopped bell pepper, onion, and tomato to the skillet. Sauté these for 2-3 minutes until they start to soften.

• 5

  Pour the egg mixture into the pan, stirring gently. Add the chopped spinach towards the end so it wilts slightly. Allow the eggs to scramble softly with the vegetables until just set, about 2-3 minutes.

• 6

  Remove from heat and combine the crispy sweet potato hash with the savory scramble on your plate. Adjust seasoning with additional salt and pepper if desired and serve warm.