NUTRITION

SERVINGS

INGREDIENTS

200g Sweet Potato, cubed

3 slices Turkey Bacon

1/2 cup Egg Whites

2 cups Fresh Spinach

2 tsp Avocado Oil

30g Avocado, sliced

PREPARATION

• 1

  Peel and dice the sweet potato into small, uniform half-inch cubes.

• 2

  Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.

• 3

  Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.

• 4

  Remove the sweet potatoes from the pan and set aside.

• 5

  In the same skillet, add the turkey bacon slices and cook until they reach your desired level of crispiness.

• 6

  Remove the bacon, pat off excess oil with a paper towel, and chop into bite-sized pieces.

• 7

  Add the remaining teaspoon of avocado oil to the skillet and toss in the fresh spinach, sautéing until just wilted.

• 8

  Pour the egg whites into the skillet with the spinach and scramble gently until fully set and opaque.

• 9

  Fold the cooked sweet potatoes and chopped turkey bacon back into the scramble to warm through.

• 10

  Plate the scramble and top with fresh avocado slices and a pinch of sea salt or black pepper if desired.