NUTRITION

SERVINGS

INGREDIENTS

250g Sweet Potato, cubed

1 tbsp Olive Oil

3 slices Turkey Bacon

3/4 cup Egg Whites

1 large Whole Egg

1/2 medium Avocado, sliced

2 cups Fresh Spinach

PREPARATION

• 1

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

• 2

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

• 3

  Roast the sweet potatoes for 20-25 minutes until they are tender and slightly browned.

• 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 bite-sized pieces, and set it aside.

• 6

  In the same skillet, add the fresh spinach and sauté for 1-2 minutes until wilted.

• 7

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

• 8

  Gently scramble the eggs over medium-low heat until just set, then fold in the crispy turkey bacon pieces.

• 9

  Plate the egg scramble alongside the roasted sweet potatoes and top with fresh avocado slices.