NUTRITION

SERVINGS

INGREDIENTS

0.5 cup sweet potato

1.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 large eggs

1 cup liquid egg whites

0.5 cup red bell pepper

1 cup baby spinach

0.5 oz feta cheese

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss with 0.5 tsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 18-20 minutes until tender and golden brown.

• 4

  While the potatoes roast, whisk together the 2 whole eggs and 1 cup of liquid egg whites in a medium bowl.

• 5

  Heat the remaining 1 tsp of olive oil in a non-stick skillet over medium heat.

• 6

  Add the diced red bell pepper to the skillet and sauté for 3-4 minutes until slightly softened.

• 7

  Add the baby spinach to the pan and stir until just wilted, about 1 minute.

• 8

  Reduce the heat to medium-low and pour in the egg mixture, stirring gently with a spatula to create soft curds.

• 9

  Once the eggs are set but still moist, remove from heat and fold in the crumbled feta cheese.

• 10

  Plate the scrambled eggs alongside the roasted sweet potatoes and serve immediately.