NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

1 cup kale

2 large eggs

1 cup egg whites

1 tsp olive oil

0.25 cup red onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

PREPARATION

• 1

  Peel and dice the sweet potato into small, uniform half-inch cubes.

• 2

  Heat the olive oil in a large non-stick skillet over medium heat and add the sweet potato cubes and diced red onion.

• 3

  Cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and have developed a golden-brown crust.

• 4

  Stir in the minced garlic, chopped kale, sea salt, black pepper, and smoked paprika.

• 5

  Sauté for 3 minutes until the kale is wilted and the spices are fragrant.

• 6

  Push the vegetable hash to the outer edges of the pan and pour the egg whites into the center, stirring constantly until they are fully scrambled and opaque.

• 7

  Incorporate the scrambled egg whites into the hash, then create two small wells in the mixture.

• 8

  Crack the whole eggs into the wells, cover the skillet, and cook for 2-4 minutes until the egg whites are set but the yolks remain runny.