NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Sweet potato

0.25 tsp Extra virgin olive oil

2 large Eggs

1.5 cup Liquid egg whites

0.5 cup Cherry tomatoes

1 cup Baby spinach

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Toss the diced sweet potatoes with the extra virgin olive oil and a pinch of sea salt on the prepared sheet.

• 3

  Roast the sweet potatoes for 20 to 25 minutes until they are tender and the edges are golden brown.

• 4

  In a medium bowl, whisk together the whole eggs, liquid egg whites, dried oregano, and garlic powder until well combined.

• 5

  Heat a large non-stick skillet over medium heat and add the halved cherry tomatoes, sautéing for 2 minutes until softened.

• 6

  Pour the egg mixture into the skillet and cook, gently folding with a spatula until the eggs are nearly set.

• 7

  Stir in the baby spinach and continue cooking for 1 minute until the leaves are wilted and the eggs are fully cooked.

• 8

  Serve the egg scramble alongside the roasted sweet potatoes and garnish with freshly chopped parsley.