NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs (150 g total)

1/2 cup Egg Whites (126 g)

1 small Sweet Potato (130 g)

1/2 cup chopped Bell Pepper (75 g)

1/2 cup Spinach (15 g)

1/4 cup chopped Onion (40 g)

1 teaspoon Olive Oil (5 g)

PREPARATION

• 1

  Preheat your oven to 400°F. Wash the sweet potato thoroughly, slice it into 1/4-inch thick rounds, and season lightly with a pinch of salt and pepper. Arrange the slices on a baking sheet lined with parchment paper.

• 2

  Place the baking sheet in the oven and roast the sweet potato slices for about 20-25 minutes, flipping halfway through, until they are crispy on the edges.

• 3

  While the sweet potatoes are roasting, prepare the scramble. In a bowl, whisk together the 3 large eggs and 1/2 cup egg whites until well combined.

• 4

  Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Add the chopped onion and bell pepper to the skillet and sauté for 2-3 minutes until slightly softened.

• 5

  Add the spinach to the skillet and cook for an additional minute until wilted.

• 6

  Pour the egg mixture into the skillet with the vegetables. Gently stir continuously as the eggs begin to set, creating soft curds.

• 7

  Once the eggs are just set and still moist, remove the scramble from the heat.

• 8

  Plate the egg and veggie scramble alongside the crispy sweet potato slices. Enjoy your balanced and flavorful meal!