NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Egg Whites

1 oz Feta Cheese

1 cup Spinach

250g Sweet Potato

1 tbsp Olive Oil

0.5 tsp Dried Oregano

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then toss with 2 teaspoons of the olive oil, salt, pepper, and dried oregano.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and caramelized.

• 4

  While the potatoes roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

• 5

  Add the spinach to the skillet and sauté until just wilted, then remove and set aside.

• 6

  Wipe the skillet if needed, then pour in the egg whites and cook undisturbed until the bottom is set and the top is almost firm.

• 7

  Place the sautéed spinach and crumbled feta on one half of the egg whites.

• 8

  Carefully fold the omelette in half and cook for another minute to allow the cheese to soften.

• 9

  Slide the omelette onto a plate and serve immediately alongside the roasted sweet potatoes.