NUTRITION

SERVINGS

INGREDIENTS

100g Red Potato, diced

1 Large Egg

1 Large Egg White

50g Red Bell Pepper, chopped

30g Yellow Onion, chopped

30g Fresh Spinach

2 tsp Extra Virgin Olive Oil

Pinch of Salt, Black Pepper, and Paprika

PREPARATION

• 1

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

• 2

  Dice the red potatoes, bell pepper, and onion into uniform half-inch cubes to ensure even cooking.

• 3

  Place the potatoes, peppers, and onions on the baking sheet, drizzle with olive oil, and season with salt, pepper, and paprika.

• 4

  Toss the vegetables to coat thoroughly and spread them out in a single layer.

• 5

  Roast for 20 minutes, or until the potatoes are tender and the edges are golden-brown.

• 6

  Use a spatula to create a small well in the center of the roasted vegetables and carefully crack the egg and egg white into the space.

• 7

  Return the pan to the oven and bake for another 5 to 7 minutes until the egg whites are set and opaque.

• 8

  Remove from the oven and immediately toss in the fresh spinach, letting the residual heat wilt the leaves before serving.