NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Yukon Gold potato

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 large Eggs

1 cup Liquid egg whites

1 cup Fresh baby spinach

1 tbsp Nutritional yeast

1 oz Feta cheese

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into half-inch cubes and toss them in a bowl with the olive oil, sea salt, and black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 22 minutes until the edges are golden and crisp.

• 4

  While the potatoes roast, whisk together the eggs, liquid egg whites, and nutritional yeast in a medium bowl until 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, using a silicone spatula to gently push the eggs toward the center to create soft curds.

• 7

  When the eggs are nearly set but still moist, sprinkle the feta cheese over the top and remove the pan from the heat.

• 8

  Plate the scrambled eggs immediately alongside the hot roasted potatoes and enjoy while warm.