NUTRITION

SERVINGS

INGREDIENTS

3 slices Turkey Bacon

2 Large Eggs

1/4 cup Egg Whites

1 cup Baby Spinach

1 cup cubed Sweet Potato

1 tablespoon Avocado Oil

1/4 medium Avocado

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes until they are tender and golden brown.

• 4

  While the potatoes roast, place the turkey bacon in a non-stick skillet over medium heat and cook until crisp, then remove and chop into bite-sized pieces.

• 5

  In the same skillet, add the baby spinach and sauté for 1-2 minutes until just wilted, then set aside with the bacon.

• 6

  Whisk the whole eggs and egg whites together in a small bowl until well combined.

• 7

  Wipe the skillet clean, add the remaining avocado oil, and pour in the egg mixture over medium-low heat.

• 8

  Once the edges of the omelette are set, sprinkle the cooked bacon and spinach over one half, then fold the other half over the filling.

• 9

  Slide the omelette onto a plate and serve alongside the roasted sweet potatoes and sliced avocado.