NUTRITION

SERVINGS

INGREDIENTS

1 large Whole Egg

1 large Egg White

2 slices Crispy Turkey Bacon

1 cup raw Spinach

1 medium Sweet Potato (diced)

1/4 cup diced Red Bell Pepper

2 tablespoons Extra Virgin Olive Oil

1/4 Avocado

PREPARATION

• 1

  Dice the medium sweet potato into small cubes and set aside. Dice the red bell pepper as well.

• 2

  Preheat a non-stick skillet over medium heat and add one tablespoon of olive oil. Add the sweet potato cubes and sauté until tender and slightly crispy, about 8-10 minutes. Season lightly with salt and pepper.

• 3

  In a separate bowl, whisk together the whole egg and egg white. Season with a pinch of salt and pepper.

• 4

  Once the sweet potatoes are nearly done, add the diced red bell pepper to the skillet and sauté for another 2 minutes.

• 5

  Add the cleaned spinach to the skillet and cook until just wilted.

• 6

  Push the vegetables to the side of the pan and add the turkey bacon slices. Cook them until crispy, about 3-4 minutes, then chop into bite-sized pieces.

• 7

  Pour the egg mixture into the skillet with vegetables, gently stirring to combine everything as the eggs begin to set. Fold in the turkey bacon pieces.

• 8

  Drizzle the remaining tablespoon of olive oil over the scramble for a luscious finish.

• 9

  Plate the scramble and top with slices of avocado. Serve warm and enjoy your balanced and delicious breakfast.