NUTRITION

SERVINGS

INGREDIENTS

1 medium Gold potato

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 large Pasture-raised eggs

1 cup Liquid egg whites

1 oz Feta cheese

1 cup Baby spinach

PREPARATION

• 1

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

• 2

  Toss the cubed potato with olive oil, sea salt, black pepper, and garlic powder in a small bowl.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until crispy and golden.

• 4

  In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform and well combined.

• 5

  Heat a non-stick skillet over medium heat and add the baby spinach, sautéing for 1-2 minutes until just wilted.

• 6

  Pour the egg mixture into the skillet with the spinach and cook, stirring gently with a silicone spatula, until soft curds form.

• 7

  Sprinkle the crumbled feta cheese over the eggs just before they finish cooking, allowing it to soften slightly.

• 8

  Plate the protein-rich scrambled eggs alongside the roasted potatoes and serve immediately while hot.