NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Egg Whites

2 slices Turkey Bacon

1 medium Sweet Potato

1 cup Fresh Spinach

2 teaspoons Avocado Oil

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into small half-inch cubes.

• 3

  Toss the sweet potato cubes with one teaspoon of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 4

  Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and golden brown.

• 5

  While the potatoes roast, place the turkey bacon in a non-stick skillet over medium heat and cook until crispy, then remove and roughly chop.

• 6

  In the same skillet, add the remaining teaspoon of avocado oil and sauté the spinach until just wilted, then set aside.

• 7

  Wipe the skillet clean if needed, then pour in the egg whites over medium-low heat.

• 8

  Cover the pan for 2-3 minutes until the egg whites are set and opaque.

• 9

  Place the chopped turkey bacon and sautéed spinach on one half of the omelette, then gently fold the other half over the filling.

• 10

  Slide the omelette onto a plate and serve alongside the roasted sweet potato cubes.