NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground Turkey (93% lean)

0.5 cup Liquid Egg Whites

100g Sweet Potato, cubed

2 cups Fresh Baby Spinach

2 tsp Avocado Oil

2 tbsp chopped Yellow Onion

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potato with one teaspoon of avocado oil and a pinch of sea salt in a medium bowl.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20 minutes until tender and slightly browned.

• 4

  While the potatoes are roasting, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.

• 5

  Add the chopped onion and ground turkey to the skillet, breaking the meat apart with a spatula and cooking until browned and cooked through.

• 6

  Add the baby spinach to the skillet and stir for about one minute until the leaves are just wilted.

• 7

  Reduce the heat to medium-low and pour in the egg whites, stirring gently and constantly until the eggs are soft and fully set.

• 8

  Transfer the scramble to a plate and serve alongside the warm roasted sweet potatoes, finishing with a crack of fresh black pepper.