NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

0.5 tbsp olive oil

1 cup kale

3 large eggs

1 cup liquid egg whites

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 oz feta cheese

PREPARATION

• 1

  Peel the sweet potato and cut into small 0.5-inch cubes to ensure they cook quickly and evenly.

• 2

  Heat 0.25 tbsp of olive oil in a non-stick skillet over medium-high heat and add the sweet potato cubes.

• 3

  Sauté the potatoes for 8 to 10 minutes, stirring occasionally, until they are tender and slightly browned on the edges.

• 4

  Add the remaining 0.25 tbsp of olive oil and the chopped kale to the skillet, cooking for 2 minutes until the kale is wilted and bright green.

• 5

  In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined.

• 6

  Lower the skillet heat to medium and pour the egg mixture directly over the roasted vegetables.

• 7

  Gently scramble the eggs with a spatula for 3 to 4 minutes until they are just set and fluffy.

• 8

  Remove the skillet from the heat, sprinkle with the crumbled feta cheese, and serve immediately.