Name: Egg White Omelet with Turkey, Spinach, and Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 1.4 ounces Roasted Turkey Breast; 1 cup cubed Sweet Potato; 1 cup fresh Spinach; 1 tablespoon Avocado Oil

Nutrition

Per serving

415 calories

Protein: 36g; 34% of calories
Carbs: 33g; 32% of calories
Fat: 15g; 33% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.
Spread the potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until the edges are golden and tender.
Heat the remaining avocado oil in a non-stick skillet over medium heat and sauté the spinach and turkey until the greens are just wilted.
Remove the turkey and spinach from the pan and set them aside on a small plate.
Pour the egg whites into the same skillet and cook undisturbed until the edges begin to set and turn opaque.
Gently lift the edges with a spatula and tilt the pan to allow the uncooked whites to flow underneath.
Once the eggs are mostly set, place the turkey and spinach mixture on one half of the omelet and fold the other half over.
Slide the finished omelet onto a plate and serve immediately with the warm roasted sweet potatoes.

Nutrition

Ingredients

Instructions

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