NUTRITION

SERVINGS

INGREDIENTS

1 medium Yellow potato

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

3 large Eggs

0.5 cup Egg whites

0.25 cup Non-fat Greek yogurt

1 tbsp Nutritional yeast

0.5 tsp Olive oil

1 cup Baby spinach

PREPARATION

• 1

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

• 2

  Dice the yellow potato into 1/2-inch cubes and toss them in a bowl with 1 tsp avocado oil, sea salt, black pepper, and garlic powder.

• 3

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

• 4

  While the potatoes roast, whisk together the eggs, egg whites, non-fat Greek yogurt, and nutritional yeast in a medium bowl until the mixture is smooth and combined.

• 5

  Heat 0.5 tsp olive oil in a non-stick skillet over medium-low heat.

• 6

  Add the baby spinach to the skillet and sauté for about 1 minute until it is just wilted.

• 7

  Pour the egg mixture into the skillet with the spinach and let it sit for a few seconds to begin setting.

• 8

  Gently stir the eggs with a silicone spatula, pushing them from the edges toward the center to create soft, creamy curds.

• 9

  Remove the eggs from the heat once they are set but still moist, and serve immediately alongside the hot roasted potatoes.