NUTRITION

SERVINGS

INGREDIENTS

2 slices Turkey Bacon

1 large Egg

1/4 cup Egg Whites

175g Sweet Potato, cubed

1 cup Fresh Spinach

1 tbsp Avocado Oil

PREPARATION

• 1

  Peel and dice the sweet potato into small, half-inch uniform cubes to ensure even cooking.

• 2

  Heat half of the avocado oil in a medium non-stick skillet over medium-high heat.

• 3

  Add the sweet potato cubes to the skillet and sauté for 8-10 minutes, stirring occasionally, until they are tender and golden brown.

• 4

  While the potatoes cook, place the turkey bacon in a separate small pan over medium heat and cook until crisp, then chop into small pieces.

• 5

  In a small bowl, whisk together the whole egg and the egg whites until well combined.

• 6

  Remove the cooked sweet potatoes from the skillet and set aside on a plate.

• 7

  Lower the skillet heat to medium and add the remaining avocado oil.

• 8

  Add the fresh spinach to the skillet and toss for 1 minute until just wilted.

• 9

  Pour the egg mixture into the skillet with the spinach, stirring gently with a spatula to scramble.

• 10

  Once the eggs are nearly set, fold the crispy turkey bacon and sweet potato hash back into the scramble.

• 11

  Season with a pinch of salt, black pepper, and optional smoked paprika before serving warm.