NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/2 cup Sweet Potato, diced

1 cup Fresh Spinach

1/4 cup Red Bell Pepper, diced

2 tablespoons Red Onion, diced

1 teaspoon Extra Virgin Olive Oil

1 pinch Smoked Paprika

1 pinch Sea Salt and Black Pepper

PREPARATION

• 1

  Peel and dice the sweet potato into small, uniform cubes to ensure they cook quickly and evenly.

• 2

  Heat half of the olive oil in a non-stick skillet over medium heat and add the sweet potato cubes.

• 3

  Sauté the sweet potatoes for about 8 minutes until they begin to soften, then add the diced onion and red bell pepper.

• 4

  Continue cooking the hash for another 4-5 minutes until the vegetables are tender and slightly caramelized.

• 5

  While the hash finishes, whisk the eggs in a small bowl with a pinch of salt and pepper.

• 6

  Remove the hash from the pan and set aside on a plate.

• 7

  Add the remaining oil to the pan, toss in the spinach, and sauté for 30 seconds until just wilted.

• 8

  Pour the whisked eggs over the spinach and cook, stirring gently with a spatula, until the eggs are soft and set.

• 9

  Serve the scrambled eggs immediately alongside the sweet potato hash and garnish with a dusting of smoky paprika.