NUTRITION

SERVINGS

INGREDIENTS

150g Liquid Egg Whites

2 slices Turkey Bacon

200g Sweet Potato, cubed

2 cups Fresh Spinach

1.5 tablespoons Avocado Oil

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then toss with 1 tablespoon of avocado oil and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden-brown and caramelized.

• 4

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

• 5

  Remove the bacon from the pan, chop into bite-sized pieces, and set aside.

• 6

  In the same skillet, add the remaining half tablespoon of avocado oil and sauté the spinach for 1-2 minutes until just wilted.

• 7

  Pour the egg whites into the skillet over medium-low heat, covering the pan for 2-3 minutes until the whites are fully set.

• 8

  Place the chopped bacon and sautéed spinach on one half of the omelet, fold it over, and slide it onto a plate.

• 9

  Serve the omelet immediately alongside the warm roasted sweet potatoes.