1 tbsp Extra Virgin Olive Oil
1 Sweet Potato (medium, peeled and cut into small cubes)
3 cups Baby Spinach (chopped)
8 Egg (whisked)
Sea Salt & Black Pepper (to taste)
Amount per serving
Vitamin C 7mg
Vitamin D 82IU
Vitamin B12 0.9μg
1) Preheat the oven to 400F (204C)
2) Heat the oil in an oven-safe pan over medium heat. Add the sweet potato and cook, stirring occasionally, for about 10 minutes or until the potatoes are just tender. Add the spinach and stir until wilted.
3) Season the whisked eggs with salt and pepper then pour the eggs into the pan with the vegetables and let the eggs cook for about 30 seconds or until they just begin to set before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs. Transfer the pan to the oven.
4) Bake for 10 to 12 minutes or until the eggs have set and are firm to the touch in the center of the pan. Let it sit for about five minutes before cutting into wedges. Serve and enjoy!
Keeping Healthy during the Menopause : Eggs provide excellent protein which keep you full through the morning. Sweet potato contains antioxidants to support anti ageing. Spinach contains vitamin K & magnesium for bone health.
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor : Add onions, garlic, and/or fresh herbs, like chives, basil, or dill.
Additional Toppings : Salsa or tobasco
No Spinach : Use kale or swiss chard instead.
Reduce Frying : Steam the sweet potatoes & spinach instead of frying.