NUTRITION

SERVINGS

INGREDIENTS

150g Egg Whites

40g Cooked Chicken Breast, diced

5 Asparagus spears, chopped

150g Sweet Potato, cubed

1 tsp Olive Oil

40g Fresh Avocado

PREPARATION

• 1

  Preheat your oven to 400°F and toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt.

• 2

  Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until tender and golden brown.

• 3

  While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

• 4

  Add the chopped asparagus and diced chicken to the skillet, sautéing for 3-4 minutes until the asparagus is bright green and tender.

• 5

  Remove the chicken and asparagus from the pan and set aside.

• 6

  Wipe the skillet and pour in the egg whites, cooking undisturbed until the edges begin to set.

• 7

  Gently lift the edges with a spatula to let the uncooked egg flow underneath.

• 8

  Once the egg whites are mostly opaque, place the chicken and asparagus mixture on one half of the omelette.

• 9

  Fold the omelette over the filling and cook for another minute until fully set.

• 10

  Slide the omelette onto a plate and serve alongside the roasted sweet potatoes and fresh avocado slices.