NUTRITION

SERVINGS

INGREDIENTS

2 oz Chicken sausage

2 large Eggs

0.5 cup Egg whites

0.5 cup Sweet potato

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 cup Fresh baby spinach

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

  Heat the avocado oil in a large cast-iron or non-stick skillet over medium heat.

• 2

  Add the diced sweet potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and slightly browned.

• 3

  Stir in the sliced chicken sausage, diced onions, and red bell peppers, cooking for another 5 minutes until the vegetables soften and the sausage is browned.

• 4

  Add the fresh baby spinach, sea salt, black pepper, and smoked paprika, stirring until the spinach is just wilted.

• 5

  Pour the egg whites over the vegetable and sausage mixture, stirring gently for 1-2 minutes until the whites are mostly opaque and scrambled into the hash.

• 6

  Use a spoon to create two small wells in the mixture and crack the whole eggs into the wells.

• 7

  Cover the skillet with a lid and cook for 3-4 minutes, or until the egg whites are set but the yolks remain runny.

• 8

  Remove from heat and serve immediately directly from the skillet.