Name: Spinach and Egg Scramble with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/4 cup Egg Whites; 1/2 cup Nonfat Plain Greek Yogurt; 1 cup Sweet Potato, cubed; 2 cups Fresh Spinach; 1 teaspoon Avocado Oil

Nutrition

Per serving

410 calories

Protein: 35g; 34% of calories
Carbs: 34g; 33% of calories
Fat: 15g; 33% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with a pinch of sea salt and roast for 20-25 minutes until tender and lightly browned.
While the potatoes roast, whisk the whole eggs and egg whites together in a small bowl until well combined.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture over the spinach and cook, stirring gently, until the eggs are set but still moist.
Plate the spinach scramble alongside the roasted sweet potatoes.
Top the eggs or serve on the side with a dollop of Greek yogurt for added creaminess and protein.

Nutrition

Ingredients

Instructions

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