NUTRITION

SERVINGS

INGREDIENTS

1 medium Yukon Gold potato

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 large Eggs

1 cup Egg whites

1 oz Feta cheese

1 cup Baby spinach

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 1/2-inch cubes and toss them in a bowl with the olive oil, garlic powder, salt, and pepper.

• 3

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

• 4

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

• 5

  Heat a non-stick skillet over medium heat and add the baby spinach, sautéing for 1 minute until just wilted.

• 6

  Pour the whisked egg mixture into the skillet with the spinach and cook, stirring gently with a spatula to create soft curds.

• 7

  When the eggs are nearly set, sprinkle in the crumbled feta cheese and fold it in gently.

• 8

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