NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

1 tsp extra virgin olive oil

2 large eggs

0.5 cup egg whites

0.75 cup low-fat cottage cheese

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Peel and dice the sweet potato into small 1/2-inch cubes.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium heat.

• 3

  Add the sweet potato cubes to the skillet and sauté for 8 to 10 minutes, stirring occasionally, until they are tender and golden brown.

• 4

  While the potatoes cook, whisk together the eggs, egg whites, sea salt, black pepper, and garlic powder in a small bowl.

• 5

  Add the baby spinach to the skillet and sauté for about 1 minute until the leaves are just wilted.

• 6

  Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

• 7

  Gently stir the eggs with a spatula until they begin to set into soft curds.

• 8

  Fold in the cottage cheese and continue to cook for 30 to 60 seconds until the mixture is heated through and creamy.