NUTRITION

SERVINGS

INGREDIENTS

3 whole eggs

2 egg whites

2 slices turkey bacon

1 small sweet potato

1 cup fresh spinach

1/4 cup diced yellow onion

Olive oil cooking spray

PREPARATION

• 1

  Preheat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.

• 2

  Dice the sweet potato into small cubes and dice the onion.

• 3

  Add the sweet potato cubes to the skillet and sauté for about 5 minutes until they begin to soften.

• 4

  Add the diced onion to the skillet and continue cooking until the sweet potato is tender and the onion is lightly caramelized, about 3-4 more minutes.

• 5

  Stir in the fresh spinach and cook just until wilted, then remove the hash from the skillet and set aside.

• 6

  In a bowl, whisk together the 3 whole eggs and 2 egg whites with a pinch of salt and pepper.

• 7

  Wipe the skillet clean and re-coat with olive oil spray. Pour in the egg mixture and allow it to cook undisturbed for a few seconds until the edges just start to set.

• 8

  Gently stir and fold the eggs continuously, creating soft, fluffy curds, cooking until just set.

• 9

  In a separate pan, crisp the turkey bacon slices over medium heat until cooked through, then chop into bite-sized pieces.

• 10

  Plate the scrambled eggs alongside the sweet potato hash, and sprinkle the turkey bacon pieces on top. Serve immediately.