NUTRITION

SERVINGS

INGREDIENTS

4 oz red potato

2 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

3 oz deli turkey

0.75 cup egg whites

2 tbsp low-fat cottage cheese

1 cup fresh baby spinach

2 tbsp plain non-fat Greek yogurt

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  Toss the diced red potatoes with 1 teaspoon of olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 3

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

• 4

  In a medium bowl, whisk together the egg whites and cottage cheese until the mixture is well combined and slightly aerated.

• 5

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium heat.

• 6

  Add the chopped deli turkey and fresh baby spinach to the skillet, sautéing for 2 minutes until the spinach is wilted.

• 7

  Lower the heat slightly and pour the egg white mixture into the skillet, stirring gently with a spatula until the eggs are just set and fluffy.

• 8

  Transfer the scramble and roasted potatoes to a plate, topping the eggs with a dollop of Greek yogurt and a sprinkle of fresh chives.