Name: Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200 grams Sweet Potato, diced; 1 large Egg; 1 cup Fresh Spinach; 1.5 tablespoons Extra Virgin Olive Oil; 0.5 cup Red Bell Pepper, chopped

Nutrition

Per serving

443 calories

Protein: 11g; 10% of calories
Carbs: 45g; 40% of calories
Fat: 25g; 50% of calories

Ingredients

5 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced sweet potatoes with half of the olive oil and roast for 20-25 minutes until tender and lightly browned.
While the potatoes roast, heat a small skillet over medium heat and sauté the red bell peppers and spinach until the greens are wilted.
Whisk the egg in a small bowl and scramble in a non-stick pan over medium-low heat until just set and soft.
Arrange the roasted sweet potatoes and sautéed vegetables on a plate alongside the scrambled egg.
Drizzle the remaining olive oil over the dish and season with a pinch of sea salt if desired.

Nutrition

Ingredients

Instructions

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