NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Liquid Egg Whites

1.5 ounces Turkey Sausage Links, sliced

1 cup Sweet Potato, cubed

1 teaspoon Extra Virgin Olive Oil

0.5 cup Red Bell Pepper, diced

1 cup Baby Spinach

0.25 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 to 25 minutes or until they are tender and the edges are golden brown.

• 4

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

• 5

  Add the sliced turkey sausage and diced red bell peppers to the skillet, sautéing for 4 to 5 minutes until the peppers soften and the sausage is lightly browned.

• 6

  Pour the liquid egg whites into the skillet and cook, stirring gently with a spatula until the whites are fully set and fluffy.

• 7

  Stir in the baby spinach during the last 30 seconds of cooking just until it begins to wilt.

• 8

  Plate the egg white scramble alongside the roasted sweet potatoes and top with fresh avocado slices.