NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

0.5 tbsp olive oil

0.5 tsp sea salt

0.5 tsp black pepper

0.5 tsp smoked paprika

0.5 cup red bell pepper

1 cup baby spinach

3 large eggs

1 cup egg whites

1 tbsp chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into half-inch pieces, then dice the red bell pepper.

• 3

  In a large bowl, toss the sweet potato and bell pepper with olive oil, sea salt, black pepper, and smoked paprika until evenly coated.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until the potatoes are tender and edges are caramelized.

• 5

  In a medium mixing bowl, whisk together the large eggs and liquid egg whites until the mixture is smooth and aerated.

• 6

  Place a large non-stick skillet over medium heat, add the roasted vegetable hash and the baby spinach, stirring for 1 minute until the spinach just begins to wilt.

• 7

  Pour the egg mixture directly over the vegetables in the skillet and cook, stirring gently with a spatula, until the eggs are set and fluffy.

• 8

  Remove from heat, garnish with freshly chopped chives, and serve immediately.