NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato

2 large Eggs

1 large Egg White

1 cup Baby Spinach

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1 teaspoon Olive Oil

PREPARATION

• 1

  Peel and dice the sweet potato into small, uniform cubes for even crisping.

• 2

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

• 3

  Meanwhile, dice the red bell pepper and yellow onion.

• 4

  Once the sweet potato has started to crisp up, add the diced red bell pepper and onion to the skillet. Continue cooking for another 4-5 minutes until the vegetables soften and develop a slight caramelization.

• 5

  In a separate non-stick pan, add the remaining olive oil and heat over medium heat. Add the baby spinach and sauté briefly until just wilted, about 1-2 minutes. Transfer the greens to a plate and keep warm.

• 6

  In the same pan used for the spinach, lower the heat a bit and add the eggs and egg white. Cook them sunny side up or to your desired doneness, ensuring the yolks remain runny if you prefer. Season with salt and pepper.

• 7

  Plate the crispy sweet potato hash with the sautéed greens on the side, and top with the eggs.

• 8

  Serve immediately and enjoy your nutritious, hearty meal.