NUTRITION

SERVINGS

INGREDIENTS

2 slices center-cut bacon

0.5 cup sweet potato

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 tsp extra virgin olive oil

3 large eggs

0.25 cup liquid egg whites

0.25 oz sharp cheddar cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Place the bacon slices in a cold medium-sized non-stick skillet and turn the heat to medium. Cook until the bacon is crispy, then remove and set aside on a paper towel, leaving the rendered fat in the pan.

• 2

  Add the olive oil to the skillet with the bacon fat. Add the finely diced sweet potato and cook for 6-8 minutes, stirring occasionally, until the edges are golden and the potato is tender.

• 3

  Stir in the diced red bell pepper and yellow onion. Sauté for another 3-4 minutes until the vegetables are softened and fragrant.

• 4

  In a small bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined.

• 5

  Chop the cooked bacon into small pieces and add it back into the skillet with the vegetables.

• 6

  Pour the egg mixture over the hash. Reduce heat to medium-low and cook, gently folding with a spatula, until the eggs are just set but still moist.

• 7

  Sprinkle the shredded sharp cheddar cheese over the top and cover the pan for 30 seconds to allow the cheese to melt.

• 8

  Garnish with fresh chopped chives and serve immediately.