NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Yukon gold potato

2 slice Turkey bacon

1 large Eggs

0.5 cup Liquid egg whites

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 cup Baby spinach

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Dice the potato into small 1/2-inch cubes and finely chop the onion and bell pepper.

• 2

  In a large non-stick skillet over medium heat, add the olive oil and diced potatoes, cooking for 8-10 minutes until golden and tender.

• 3

  Add the turkey bacon slices to the pan, cooking until crisp, then remove and chop into bite-sized pieces.

• 4

  Stir the onions and bell peppers into the skillet with the potatoes, sautéing until the vegetables are softened and fragrant.

• 5

  Whisk the whole eggs and egg whites together in a small bowl with salt, pepper, and garlic powder.

• 6

  Lower the heat, add the spinach to the skillet until wilted, then pour the egg mixture over the hash.

• 7

  Gently scramble the eggs into the potato mixture until just set, then stir in the chopped bacon before serving.