NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Liquid Egg Whites

1 Large Egg

3 slices Turkey Bacon

350 grams Sweet Potato, cubed

1 medium Avocado, sliced

1.5 tablespoons Extra Virgin Olive Oil

2 cups Fresh Spinach

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with one tablespoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and golden brown.

• 4

  While the potatoes roast, place the turkey bacon in a large non-stick skillet over medium heat and cook until crispy, about 3-4 minutes per side.

• 5

  Remove the bacon from the skillet, let it cool slightly, and then chop it into bite-sized pieces.

• 6

  In the same skillet, add the remaining half tablespoon of olive oil and the fresh spinach, sautéing until just wilted.

• 7

  Whisk the egg whites and the whole egg together in a small bowl, then pour the mixture into the skillet with the spinach.

• 8

  Gently scramble the eggs over medium-low heat until they are fully set and fluffy.

• 9

  Fold the chopped turkey bacon back into the egg scramble.

• 10

  Plate the egg scramble alongside the roasted sweet potatoes and top with the freshly sliced avocado.