NUTRITION

SERVINGS

INGREDIENTS

1 cup shredded hash brown potatoes

2 large eggs

1 cup liquid egg whites

1 oz sharp cheddar cheese

2 cups fresh baby spinach

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 2

  Add the shredded hash browns to the skillet, spreading them into an even layer, and cook undisturbed for 5-7 minutes until the bottom is crispy and golden.

• 3

  Flip the potatoes using a wide spatula and add the fresh baby spinach to the pan, sautéing for 1-2 minutes until the leaves are wilted.

• 4

  In a small mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined.

• 5

  Reduce the heat to medium and pour the egg mixture directly over the potatoes and spinach.

• 6

  Gently scramble the mixture with a spatula, lifting and folding the eggs until they are just set but still slightly moist.

• 7

  Sprinkle the shredded sharp cheddar cheese evenly over the top of the hash.

• 8

  Cover the skillet with a lid for 60 seconds to allow the cheese to melt completely into the eggs and potatoes.

• 9

  Slide the hash onto a plate and serve immediately while hot.