NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

0.5 cup Liquid egg whites

2 slices Nitrate-free bacon

0.25 cup Plain non-fat Greek yogurt

0.5 cup Diced sweet potato

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the bacon slices in a cold skillet and turn the heat to medium, cooking until crisp and golden, then set aside on a paper towel.

• 2

  In the same skillet, add the olive oil and diced sweet potatoes, sautéing for 8-10 minutes until tender and slightly browned.

• 3

  While the potatoes cook, whisk together the whole eggs and egg whites in a small bowl with half of the salt and pepper.

• 4

  Push the potatoes to one side of the pan and add the baby spinach, stirring until just wilted.

• 5

  Pour the egg mixture into the skillet, scrambling gently over medium-low heat until set but still moist.

• 6

  Plate the eggs, bacon, and sweet potato hash, serving the Greek yogurt on the side seasoned with the remaining salt and pepper.