NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Egg Whites

2 slices Turkey Bacon

180g Sweet Potato, cubed

1 cup Fresh Spinach

2.5 tsp Avocado Oil

2 tbsp Red Onion, minced

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with 1.5 teaspoons of avocado oil, sea salt, and black pepper.

• 3

  Spread the potatoes in a single layer and roast for 20-25 minutes until tender and golden brown.

• 4

  While potatoes roast, heat a non-stick skillet over medium heat and cook the turkey bacon until crispy.

• 5

  Remove the bacon, pat off excess fat, and chop into small pieces.

• 6

  In the same skillet, add the remaining teaspoon of avocado oil and sauté the red onion and spinach until the spinach is just wilted.

• 7

  Pour the egg whites into the skillet, spreading them evenly over the vegetables.

• 8

  Cook for 3-4 minutes until the edges are set and the center is mostly firm.

• 9

  Sprinkle the chopped turkey bacon over one half of the omelet, then carefully fold the other half over.

• 10

  Slide the omelet onto a plate and serve alongside the hot roasted sweet potatoes.