Name: Egg White Veggie Scramble with Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 Large Egg Whites; 1.5 oz Lean Chicken Sausage, sliced; 1 cup Sweet Potato, cubed; 1 cup Fresh Baby Spinach; 1/4 cup Red Bell Pepper, diced; 1 tsp Extra Virgin Olive Oil; 1/2 cup Fresh Blueberries

Nutrition

Per serving

379 calories

Protein: 28g; 30% of calories
Carbs: 47g; 49% of calories
Fat: 9g; 22% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and golden.
While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.
Add the sliced chicken sausage and diced bell peppers to the skillet, sautéing for 3-4 minutes until the peppers soften.
Add the baby spinach to the pan and stir until just wilted.
Lower the heat slightly and pour in the egg whites, stirring gently and constantly until they are fully set and fluffy.
Plate the egg white scramble alongside the roasted sweet potatoes and serve with fresh blueberries on the side.

Nutrition

Ingredients

Instructions

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