NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (114g)

4 large Eggs (200g total)

1 link Turkey Sausage (56g)

1 cup Baby Spinach (30g)

1 medium Red Bell Pepper (119g)

1/4 Yellow Onion (40g)

1 teaspoon Olive Oil (4.5g)

1 clove Fresh Garlic

Salt and Pepper to taste

PREPARATION

• 1

  Peel and dice the sweet potato into small cubes. Dice the red bell pepper and quarter the yellow onion.

• 2

  Heat a non-stick skillet over medium heat and add the olive oil. Sauté the diced sweet potato for about 5 minutes, stirring occasionally until it begins to soften and crisp slightly.

• 3

  Add the diced red bell pepper, quartered onion, and minced garlic to the skillet. Continue to cook for another 4-5 minutes until the vegetables are tender and the sweet potato cubes are crispy.

• 4

  In a separate pan, lightly brown the turkey sausage link until heated through and slightly crisp on the edges. Slice it into rounds once cooked.

• 5

  Push the vegetable mixture to one side of the skillet and add the eggs into the cleared space. Gently scramble the eggs until just set, then mix them with the vegetables.

• 6

  Add the baby spinach to the skillet and stir until it wilts into the hash.

• 7

  Fold in the sliced turkey sausage, season generously with salt and pepper, and give the hash a final stir.

• 8

  Plate the hash and serve warm, enjoying a balanced mix of crispy, savory, and fresh flavors.