NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1 Chicken Sausage link, sliced

150g Sweet Potato, diced

3/4 tbsp Avocado Oil

1/2 cup Red Bell Pepper, chopped

1 cup Fresh Spinach

1/4 Avocado, sliced

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the diced sweet potatoes with half of the avocado oil and a pinch of salt, then spread them in a single layer on the baking sheet.

• 3

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

• 4

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

• 5

  Add the sliced chicken sausage and bell peppers to the skillet, sautéing for 5-7 minutes until the sausage is browned and peppers are soft.

• 6

  In a small bowl, whisk together the whole eggs and egg whites until well combined.

• 7

  Lower the skillet heat to medium-low and pour in the egg mixture, stirring constantly with a spatula for a creamy, soft scramble.

• 8

  Just before the eggs are finished, fold in the fresh spinach and cook until slightly wilted.

• 9

  Plate the creamy scramble alongside the roasted sweet potatoes and garnish with fresh avocado slices.