NUTRITION

SERVINGS

INGREDIENTS

2 slices Turkey Bacon

2 large Eggs

150 grams Sweet Potato, cubed

1 tablespoon Olive Oil

1 cup Fresh Spinach

0.25 cup Yellow Onion, diced

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper.

• 3

  Spread the potatoes in a single layer and roast for 20-25 minutes until they are tender and golden brown.

• 4

  While the potatoes roast, cook the turkey bacon in a non-stick skillet over medium heat until crispy.

• 5

  Remove the bacon from the pan, chop it into bite-sized pieces, and set aside.

• 6

  In the same skillet, add the remaining olive oil and sauté the diced onions and spinach until the onions are translucent and the spinach is wilted.

• 7

  Whisk the eggs in a small bowl, then pour them into the skillet with the vegetables.

• 8

  Add the chopped bacon back into the pan and scramble everything together gently until the eggs are just set.

• 9

  Serve the warm scramble immediately alongside the roasted sweet potatoes.