NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 large Eggs

0.75 cup Liquid egg whites

2 oz Sliced turkey breast

1 cup Fresh spinach

1 tsp Ghee

PREPARATION

• 1

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

• 2

  Dice the potato into 1/2-inch cubes and toss with olive oil, sea salt, and black pepper.

• 3

  Spread potatoes in a single layer and roast for 20-25 minutes until the edges are crispy and golden.

• 4

  While potatoes roast, whisk the eggs and liquid egg whites in a bowl until very frothy and well combined.

• 5

  Heat a non-stick skillet over medium heat and melt the ghee, then add the chopped turkey breast and spinach, sautéing until the spinach is wilted.

• 6

  Pour the egg mixture into the skillet, covering the turkey and spinach evenly.

• 7

  Use a spatula to gently lift the edges of the omelet, allowing the raw egg to flow underneath until the center is almost set.

• 8

  Fold the omelet in half and slide onto a plate, serving immediately alongside the hot roasted potatoes.