NUTRITION

SERVINGS

INGREDIENTS

0.5 cup sweet potato

1 tsp olive oil

3 slice turkey bacon

0.5 cup mushrooms

0.5 cup green peppers

1 cup spinach

1.25 cup egg whites

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and toss the cubed sweet potatoes with half of the olive oil and a pinch of salt on a parchment-lined tray.

• 2

  Roast the sweet potatoes for 20 minutes or until they are tender and slightly caramelized on the edges.

• 3

  In a large non-stick skillet over medium heat, cook the turkey bacon until crisp, then remove from the pan and chop into small pieces.

• 4

  Add the remaining olive oil to the skillet and sauté the sliced mushrooms and diced green peppers until they are softened and browned.

• 5

  Add the fresh spinach to the skillet and stir for 1 minute until just wilted, then reduce the heat to medium-low.

• 6

  Whisk the egg whites and the whole egg together with the sea salt and black pepper in a small bowl.

• 7

  Pour the egg mixture into the skillet with the vegetables and add the chopped turkey bacon back in.

• 8

  Gently fold the eggs with a spatula until they are fully set but still moist, then serve immediately alongside the roasted sweet potatoes.