NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

2 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

4 large eggs

0.75 cup egg whites

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Peel the sweet potato and dice it into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Place the sweet potato cubes on the baking sheet and toss with 1 tsp of avocado oil, sea salt, black pepper, and garlic powder.

• 4

  Spread the potatoes in a single layer and roast for 20-25 minutes, flipping halfway through, until they are tender and the edges are golden brown.

• 5

  While the potatoes roast, crack the whole eggs into a medium bowl, add the liquid egg whites, and whisk vigorously until the mixture is uniform and slightly frothy.

• 6

  Heat the remaining 1 tsp of avocado oil in a non-stick skillet over medium heat.

• 7

  Add the baby spinach to the skillet and sauté for 1-2 minutes until it is just wilted.

• 8

  Pour the egg mixture into the skillet with the spinach and let it sit for 30 seconds to set slightly.

• 9

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds, until they are fully cooked but still moist.

• 10

  Divide the roasted sweet potatoes between two plates and top with the high-protein egg scramble.