NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Liquid Egg Whites

1.5 links Turkey Sausage, sliced

1 cup Sweet Potato, cubed

1.5 teaspoons Olive Oil

1 cup Baby Spinach

0.5 cup Red Bell Pepper, diced

0.25 medium Avocado, sliced

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the 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 the remaining olive oil in a non-stick skillet over medium heat.

• 5

  Add the diced bell peppers and sliced turkey sausage to the skillet, sautéing for 5-6 minutes until the peppers are soft and the sausage is browned.

• 6

  Lower the heat slightly and pour in the liquid egg whites, stirring gently with a spatula until the eggs are fully set and scrambled.

• 7

  Add the baby spinach to the pan during the last 30 seconds of cooking, folding it into the eggs until just wilted.

• 8

  Transfer the scramble and roasted sweet potatoes to a plate and finish with the fresh avocado slices on top.