NUTRITION

SERVINGS

INGREDIENTS

4 large Eggs

2 Egg Whites

1 cup Fresh Spinach

1 medium Sweet Potato

1 tablespoon Olive Oil

1/4 cup diced Yellow Onion

A pinch of Salt

A pinch of Black Pepper

1 teaspoon Garlic Powder

PREPARATION

• 1

  Preheat your oven to 425°F. Wash the sweet potato, then cut it into thin cubes.

• 2

  Place the sweet potato cubes on a baking sheet. Drizzle with half of the olive oil, sprinkle a pinch of salt and pepper, and toss to coat evenly.

• 3

  Roast the sweet potatoes in the preheated oven for about 20-25 minutes, stirring halfway through, until they are tender and slightly crisp on the edges.

• 4

  While the sweet potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

• 5

  Add the diced yellow onion to the skillet and sauté for 2-3 minutes until they soften.

• 6

  Add the fresh spinach and sauté briefly until just wilted.

• 7

  In a bowl, whisk together the eggs and egg whites with garlic powder, a pinch of salt, and pepper.

• 8

  Pour the egg mixture into the skillet with the spinach and onions. Gently stir as the eggs set, creating a soft scramble.

• 9

  Cook until the eggs are scrambled to your desired consistency, being careful not to overcook.

• 10

  Plate the spinach egg scramble and serve with a generous side of crispy roasted sweet potatoes.