NUTRITION

SERVINGS

INGREDIENTS

1 medium yellow potato

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

3 large eggs

0.75 cup egg whites

0.25 cup non-fat Greek yogurt

1 cup fresh baby spinach

PREPARATION

• 1

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

• 2

  Dice the yellow potato into 1/2-inch cubes and place them in a bowl.

• 3

  Toss the potatoes with the olive oil, garlic powder, and half of the salt and pepper until evenly coated.

• 4

  Spread the potatoes on the baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden and crispy.

• 5

  While the potatoes roast, whisk together the eggs, egg whites, Greek yogurt, and the remaining salt and pepper in a medium bowl until smooth.

• 6

  Heat a non-stick skillet over medium-low heat. Pour in the egg mixture.

• 7

  Cook the eggs slowly, using a spatula to gently push the curds from the edges to the center.

• 8

  When the eggs are nearly set, fold in the fresh baby spinach and cook for 1 minute until the leaves are just wilted.

• 9

  Plate the creamy scrambled eggs alongside the crispy roasted potatoes and serve immediately.