| 9 | 20 | 350 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 2 |
| 2 tbsp | Extra virgin olive oil |
| 1 medium potato | Sweet potato (peeled and cubed into 1/4-inch pieces or grated) |
| 1/4 medium | Red onion (diced) |
| 2 leaves | Kale (chopped) |
| 1 clove(s) | Garlic |
| 1/4 tsp | Cumin |
| 1/4 tsp | Himalayan sea salt |
| 1/4 tsp | Black pepper |
| 4 medium egg | Egg |
1. In a sauté pan on medium, heat olive oil.
2. Add sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer.
3. Cook for about 5 minutes or until potatoes start to brown.
4. Toss potatoes until all sides of potatoes are browned, about 3-5 min. While potatoes are cooking, in a separate pan, cook 2-4 eggs to your liking.
5. Add onions, garlic, cumin, and season with salt and pepper.
6. Allowing everything to sit in the heat of the pan for a minute or 2. Once the eggs are done, add them over the top of the skillet or on the side. Enjoy!
Nutrition Highlight:
Eggs are a great source of protein and are a nutritious breakfast option!
| Meat Alternative | 1 |
| Vegetables | 1.8 |
