NUTRITION

SERVINGS

INGREDIENTS

1 Large Egg

1/3 cup Egg Whites

1/2 cup Roasted Sweet Potato cubes

1/4 cup chopped Red Bell Pepper

2 tbsp chopped Yellow Onion

1 tsp Extra Virgin Olive Oil

1 slice Gluten Free Sourdough Bread

PREPARATION

• 1

  Preheat your oven to 400°F and toss diced sweet potatoes with a light mist of oil spray and a pinch of sea salt.

• 2

  Roast the sweet potatoes for about 20 minutes or until they are tender and slightly caramelized on the edges.

• 3

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

• 4

  Heat the olive oil in a non-stick skillet over medium heat and sauté the onions and bell peppers until softened.

• 5

  Stir the roasted sweet potatoes into the skillet with the sautéed vegetables.

• 6

  Pour the egg mixture over the vegetables and cook, stirring gently, until the eggs are just set and fluffy.

• 7

  While the eggs finish, toast the gluten-free sourdough slice until it reaches a golden brown color.

• 8

  Plate the scramble immediately alongside the warm toast and enjoy while hot.