NUTRITION

SERVINGS

INGREDIENTS

200g Sweet Potato, cubed

2 slices Turkey Bacon

125g Liquid Egg Whites

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

30g 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 half of the olive 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 until they are tender and the edges are golden brown.

• 4

  While the potatoes roast, place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until crisp on both sides.

• 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 olive oil and sauté the diced red onion until translucent.

• 7

  Add the fresh spinach to the skillet and cook until just wilted.

• 8

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

• 9

  Fold the crispy turkey bacon pieces into the egg white scramble.

• 10

  Plate the scramble alongside the roasted sweet potatoes and serve immediately.