NUTRITION

SERVINGS

INGREDIENTS

225g Sweet Potato, cubed

1.5 tablespoons Olive Oil

2 slices Turkey Bacon

3/4 cup Egg Whites

2 cups Fresh Spinach

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with 1 tablespoon of olive oil and a pinch of sea salt, then spread them in a single layer on the prepared baking sheet.

• 3

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

• 4

  While the potatoes are roasting, cook the turkey bacon in a non-stick skillet over medium heat until it is browned and crispy.

• 5

  Remove the bacon from the pan, chop it into small pieces, and set it aside.

• 6

  In the same skillet, add the remaining half tablespoon of olive oil and sauté the fresh spinach until it is just wilted.

• 7

  Lower the heat slightly and pour the egg whites into the skillet with the spinach, adding the chopped turkey bacon back in.

• 8

  Stir the mixture gently and constantly until the egg whites are fully set and fluffy.

• 9

  Serve the egg white scramble immediately alongside the hot roasted sweet potato cubes.