NUTRITION

SERVINGS

INGREDIENTS

250g Sweet Potato, diced

3 slices Turkey Bacon

3/4 cup Egg Whites

1 tbsp Extra Virgin Olive Oil

50g Avocado, sliced

1 cup Baby Spinach

PREPARATION

• 1

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

• 2

  Toss the diced sweet potatoes with the olive oil, sea salt, and black pepper on the baking sheet until well coated.

• 3

  Roast the sweet potatoes for 20 to 25 minutes, tossing halfway through, until they are tender and slightly browned.

• 4

  While the potatoes roast, place the turkey bacon in a non-stick skillet over medium heat and cook until crisp on both sides.

• 5

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

• 6

  In the same skillet, add the baby spinach and sauté for about one minute until just wilted.

• 7

  Lower the heat to medium-low and pour in the egg whites, stirring gently with a spatula until they are fully set and fluffy.

• 8

  Fold the chopped turkey bacon back into the egg white scramble.

• 9

  Transfer the scramble and roasted sweet potatoes to a plate and top with the fresh avocado slices before serving.