NUTRITION

SERVINGS

INGREDIENTS

200g Sweet Potato, cubed

2 slices Turkey Bacon

2 Large Eggs

30g Egg Whites

1 cup Fresh Spinach

1.25 tablespoons Avocado Oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on a parchment-lined baking sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden.

• 4

  While the potatoes roast, heat a non-stick skillet over medium heat and cook the turkey bacon until it reaches your desired level of crispiness.

• 5

  Remove the bacon from the pan, let it cool slightly, and then chop it into bite-sized pieces.

• 6

  In the same skillet, add the remaining avocado oil and the fresh spinach, sautéing until the leaves are just wilted.

• 7

  Whisk the whole eggs and egg whites together in a small bowl and pour them into the skillet with the spinach.

• 8

  Gently scramble the eggs over medium-low heat until they are just set and fluffy.

• 9

  Fold the chopped turkey bacon back into the egg scramble.

• 10

  Plate the egg and spinach scramble alongside the roasted sweet potatoes and enjoy immediately.