NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

4 oz soyrizo

1 cup liquid egg whites

0.5 cup red bell pepper

0.25 cup red onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

2 tbsp non-fat Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Peel and dice the sweet potato into small, uniform half-inch cubes to ensure even cooking.

• 2

  Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat.

• 3

  Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.

• 4

  Stir in the diced red onion and red bell pepper, cooking for another 3-4 minutes until the vegetables soften.

• 5

  Add the soyrizo to the pan, breaking it up with a spatula, and cook for 3 minutes until it starts to brown and release its aromatic oils.

• 6

  Season the mixture with sea salt, black pepper, and smoked paprika, stirring well to combine.

• 7

  Lower the heat to medium and pour the liquid egg whites over the hash mixture.

• 8

  Gently fold the egg whites into the sweet potato and soyrizo until the eggs are fully set and fluffy.

• 9

  Plate the hash and top with a dollop of non-fat Greek yogurt and a sprinkle of fresh cilantro before serving.