NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup gold potatoes

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup baby spinach

0.25 cup red bell pepper

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  Dice the gold potatoes into small, even cubes and toss them in a bowl with avocado oil, garlic powder, half the sea salt, and half the black pepper.

• 3

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

• 4

  While potatoes roast, whisk together the whole eggs and egg whites in a medium bowl until the mixture is uniform and light.

• 5

  Heat a non-stick skillet over medium heat and sauté the diced red bell peppers for 3-4 minutes until they begin to soften.

• 6

  Pour the egg mixture into the skillet, seasoning with the remaining salt and pepper, and stir gently with a silicone spatula to form soft, creamy curds.

• 7

  When the eggs are nearly set, add the baby spinach to the pan and fold it in until the leaves are just wilted.

• 8

  Plate the fluffy scrambled eggs alongside the hot roasted potatoes and garnish with freshly chopped chives.