NUTRITION

SERVINGS

INGREDIENTS

1 medium 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

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the potatoes roast, whisk together the whole eggs, egg whites, and dried oregano in a medium bowl.

• 5

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

• 6

  Pour the egg mixture into the skillet over the spinach and let it sit for 30 seconds to begin setting.

• 7

  Using a silicone spatula, gently push the eggs from the edges toward the center to create soft curds.

• 8

  When the eggs are nearly cooked through but still slightly moist, sprinkle the crumbled feta cheese over the top.

• 9

  Fold the cheese into the eggs for another 30 seconds until the eggs are fully set.

• 10

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