Name: Greek Yogurt and Egg White Scramble with Spinach and Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 175g Sweet Potato, cubed; 200g Liquid Egg Whites; 1/4 cup Non-fat Greek Yogurt; 2 cups Fresh Spinach; 2 tsp Extra Virgin Olive Oil

Nutrition

Per serving

391 calories

Protein: 32g; 33% of calories
Carbs: 41g; 42% of calories
Fat: 11g; 25% of calories

Ingredients

5 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 one teaspoon of olive oil and a pinch of sea salt.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized.
In a medium bowl, whisk together the egg whites and Greek yogurt until the mixture is smooth and well combined.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1 minute until just wilted.
Pour the egg and yogurt mixture into the skillet with the spinach.
Cook the eggs, stirring gently with a spatula, until they are set but still maintain a creamy texture.
Serve the scramble immediately alongside the roasted sweet potatoes and season with fresh cracked black pepper.

Nutrition

Ingredients

Instructions

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