NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet 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 Liquid egg whites

1 cup Baby spinach

1 tsp Ghee

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Dice the Russet potato into small, uniform 1/2-inch cubes to ensure even roasting.

• 3

  Toss the potato cubes on the baking sheet with olive oil, sea salt, black pepper, and garlic powder.

• 4

  Spread the potatoes in a single layer and roast for 20-25 minutes, flipping halfway through, until golden and crispy.

• 5

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

• 6

  Heat the ghee in a large non-stick skillet over medium-low heat.

• 7

  Pour the egg mixture into the skillet and let it sit for 30 seconds before using a silicone spatula to gently push the curds toward the center.

• 8

  When the eggs are nearly set but still moist, fold in the baby spinach and cook for 30-60 seconds until just wilted.

• 9

  Remove from heat immediately and serve the fluffy scramble alongside the hot roasted potatoes.