NUTRITION

SERVINGS

INGREDIENTS

2 slices Turkey Bacon

2 Large Eggs

1 Large Egg White

200g Sweet Potato, cubed

1 cup Fresh Spinach

1.5 tablespoons Avocado Oil

2 tablespoons Red Onion, diced

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 tablespoon of 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, flipping halfway through, until they are tender and golden brown.

• 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 chop it into bite-sized pieces.

• 6

  In the same skillet, add the remaining 0.5 tablespoon of avocado oil and sauté the red onion until translucent.

• 7

  Whisk the whole eggs and egg white together in a small bowl, then pour the mixture into the skillet with the onions.

• 8

  Gently fold in the fresh spinach and the chopped turkey bacon, stirring occasionally until the eggs are just set and the spinach is wilted.

• 9

  Serve the egg scramble immediately alongside the roasted sweet potatoes.