NUTRITION

SERVINGS

INGREDIENTS

1 medium Yukon gold potato

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 large pasture-raised eggs

0.75 cup liquid egg whites

1 cup fresh baby spinach

1 oz goat cheese crumbles

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potato into half-inch cubes and place them in a medium mixing bowl.

• 3

  Toss the potato cubes with avocado oil, sea salt, black pepper, and garlic powder until every piece is well coated.

• 4

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

• 5

  While the potatoes roast, whisk together the whole pasture-raised eggs and liquid egg whites in a bowl until the mixture is uniform.

• 6

  Heat a non-stick skillet over medium-low heat and pour in the egg mixture, allowing it to sit for a moment.

• 7

  Use a silicone spatula to gently push the eggs toward the center, creating soft curds as they cook.

• 8

  When the eggs are nearly set, add the fresh baby spinach to the pan and fold gently until the leaves are just wilted.

• 9

  Transfer the fluffy scrambled eggs to a plate alongside the hot roasted potatoes.

• 10

  Garnish the dish with goat cheese crumbles and finely chopped fresh chives before serving immediately.