NUTRITION

SERVINGS

INGREDIENTS

4 large Eggs

1/2 cup Canned Black Beans (rinsed)

1/2 medium Sweet Potato

1/2 medium Red Bell Pepper

1 cup Spinach

1/4 medium Red Onion

1 teaspoon Olive Oil

PREPARATION

• 1

  Peel and dice the sweet potato into small cubes. Rinse the black beans well if using canned, and set aside.

• 2

  Dice the red bell pepper and red onion, and roughly chop the spinach.

• 3

  In a medium bowl, whisk together the eggs. Season with a pinch of salt and pepper.

• 4

  Heat half the olive oil in a non-stick skillet over medium heat. Add the sweet potato cubes and season lightly with salt. Cook for about 8-10 minutes, stirring occasionally until they start to soften and crisp up.

• 5

  In a separate pan, heat the remaining olive oil over medium heat, then add the diced red onion and bell pepper. Sauté for 2-3 minutes until they soften slightly.

• 6

  Add the black beans and spinach to the vegetable mix and cook for an additional 1-2 minutes until the spinach wilts.

• 7

  Pour the whisked eggs into the vegetables, stirring gently to form a scramble. Cook until the eggs are softly set but still moist, ensuring the mixture is heated through.

• 8

  Plate the egg scramble alongside the crispy sweet potato hash. Serve warm and enjoy your balanced, savory meal.