NUTRITION

SERVINGS

INGREDIENTS

120g Egg Whites

2 slices Turkey Bacon

200g Sweet Potato

2 cups Fresh Spinach

1 tsp Olive Oil

1/4 cup Red Onion

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into small cubes, then toss with olive oil and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and tender.

• 4

  While the potatoes roast, cook the turkey bacon in a non-stick skillet over medium heat until it reaches your desired crispness.

• 5

  Remove the bacon, chop it into small pieces, and set aside.

• 6

  In the same skillet, add the diced red onion and sauté for 2 minutes, then add the spinach and cook until just wilted.

• 7

  Whisk the egg whites briefly and pour them into the skillet over the vegetables, tilting the pan to cover the surface.

• 8

  Once the egg whites are set, sprinkle the crispy turkey bacon over one half and fold the omelet over.

• 9

  Slide the omelet onto a plate and serve immediately alongside the roasted sweet potatoes.