We hope you all had a nice, relaxing weekend and are feeling rejuvenated on this fine Monday morning! But just in case you’re not, we’ve prepared this new breakfast recipe to fuel you up for the week ahead.

If you live in Philly like us, you’re probably familiar with the healthy yet rather expensive convenience that is Snap Kitchen. We’d always prefer to make our own healthy meals at home and save some dough, but we have to admit that Snap Kitchen is a blessing when we’re really in a pinch on the go or maybe didn’t get to meal prep. Snap Kitchen especially came in handy when I did Whole30 in January, as they have a number of Whole30-approved options, and cooking every single meal for 30 days just wasn’t realistic for me.

Shortly after finishing Whole30, I decided to give Snap Kitchen’s Spinach Goat Cheese Scramble a try. Needless to say, I was blown away by how delicious such a simple breakfast could be. Generally speaking, I’m not really an egg white gal. I just prefer the flavor and texture (and possibilities!) that the yolk adds. But the goat cheese and sweet potato in this scramble provide plenty of flavor and creamy texture to make this a winning dish.

As you all know, whenever we eat something out that we really enjoy, we are determined to recreate it at home. Now, whenever I’m craving this savory breakfast scramble, I don’t have to hit up Snap Kitchen! This scramble reheats well, making it perfect for meal prep during the week. We hope you enjoy!

Snap Kitchen Spinach Goat Cheese Scramble Copycat

Ingredients:

• 1 cup egg whites
• 1 medium sweet potato, peeled and cut into 1/2″ cubes
• 2 large handfuls spinach
• 8-10 grape or cherry tomatoes
• 2 tbsp chopped white onion
• 1/2-1 cup water
• 1 tbsp extra virgin olive oil
• 2 tbsp creamy goat cheese
• salt and pepper, to taste
• olive oil spray

Instructions:

1. Heat oil in a large skillet over medium-high heat. Sauté sweet potatoes for 10 minutes, stirring occasionally.
2. Add onion, salt, pepper and about 1/4 cup of water, stirring occasionally. Once water evaporates, continue adding about 1/4 cup water at a time and continue stirring until sweet potatoes are soft.
3. Meanwhile, spray a different skillet with olive oil spray and heat over medium heat. Add egg whites and cook, stirring frequently, until scrambled to your liking.
4. Remove sweet potato and onion from skillet and divide among two bowls. Spray the same skillet with a little bit of olive oil spray, and add tomatoes and spinach, stirring occasionally. Cook for a few minutes, until spinach is just barely wilted.
5. Divide spinach, tomatoes and egg whites among two bowls with potatoes.
6. Top each bowl with 1 tbsp goat cheese and season with salt and pepper.

Yield: 2 servings
Serving Size: 1 egg scramble

220 calories per serving • Fat: 9.2g • Carbohydrates: 18.5g • Protein: 16.8g