NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup 2% Cottage Cheese

1 oz Ground Turkey

120g Sweet Potato, cubed

1 cup sliced White Mushrooms

1 cup Baby Spinach

1/4 cup chopped Yellow Onion

1 tsp Olive Oil

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potato with half of the olive oil and a pinch of salt, then roast for 20-25 minutes until tender and golden.

• 3

  In a medium bowl, whisk together the eggs, egg whites, and cottage cheese until well combined.

• 4

  Heat the remaining olive oil in a non-stick skillet over medium heat.

• 5

  Add the chopped onion, mushrooms, and ground turkey to the skillet, sautéing until the turkey is browned and vegetables are soft.

• 6

  Add the baby spinach to the pan and stir until just wilted.

• 7

  Lower the heat to medium-low and pour the egg and cottage cheese mixture into the skillet.

• 8

  Stir gently and continuously with a spatula until the eggs are set but still creamy.

• 9

  Serve the scramble immediately alongside the roasted sweet potato cubes.