NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Egg Whites

1.5 ounces Lean Turkey Sausage, crumbled

180 grams Sweet Potato, cubed

2 teaspoons Extra Virgin Olive Oil

1 cup Fresh Baby Spinach

0.25 cup Red Bell Pepper, diced

1.5 ounces Avocado, sliced

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  While the potatoes roast, heat a non-stick skillet over medium heat and add the crumbled turkey sausage and diced red bell pepper.

• 5

  Sauté for 5 minutes until the sausage is browned and peppers are soft, then add the spinach and stir until just wilted.

• 6

  Remove the sausage and vegetable mixture from the pan and set aside.

• 7

  Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg whites over medium-low heat.

• 8

  Let the egg whites cook undisturbed until the edges are set and the center is mostly opaque.

• 9

  Place the sausage and spinach mixture on one half of the omelet, then carefully fold the other half over the filling.

• 10

  Slide the omelet onto a plate and serve alongside the roasted sweet potatoes, topped with fresh avocado slices.