NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Yukon Gold potatoes

1 tsp Ghee

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

3 large Eggs

1 cup Liquid egg whites

1 cup Fresh baby spinach

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F and line a small rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Toss the diced Yukon Gold potatoes with ghee, smoked paprika, sea salt, and black pepper until every piece is well-coated.

• 3

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

• 4

  In a medium bowl, whisk the whole eggs and liquid egg whites together until the mixture is uniform and slightly frothy.

• 5

  Heat a high-quality non-stick skillet over medium-low heat and pour in the egg mixture, letting it sit for 30 seconds.

• 6

  Gently push the eggs across the pan with a silicone spatula to create soft, creamy curds without overcooking them.

• 7

  Fold in the fresh baby spinach during the final minute of cooking just until it begins to wilt into the warm eggs.

• 8

  Transfer the scrambled eggs to a plate alongside the roasted potatoes and garnish with finely chopped fresh chives.