Sweet Potato Spinach Breakfast

6 35 141
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 6
Sweet Potato Spinach Breakfast
Health Rating
A well-rounded and perfectly balanced breakfast!

Ingredients


2 medium potato Sweet potato (peeled, chopped)
1/2 tbsp Extra virgin olive oil (for sweet potatoes)
454 gm Spinach (washed, dried)
1/2 tbsp Extra virgin olive oil (for eggs)
6 medium egg Egg
1 dash Salt and pepper (to taste)

Instructions


  1. Preheat the oven to 350°F (177°C) and prepare your baking sheet by lining it with parchment paper (or use a silicone mat).
  2. Peel and cube sweet potato into ½" cubes and then place them on the baking sheet and drizzle olive oil over the top of the sweet potato cubes. Toss with spoons to coat the sweet potatoes in oil.
  3. Place the sheet pan with the sweet potatoes in the heated oven and bake for 25-30 minutes, turning halfway. They should be fork-tender. If they are still solid in the middle, put them back in the oven for another 5-8 minutes.
  4. While the potatoes are roasting, heat a large non-stick skillet over medium-high heat on your stove. Add the spinach and turn it frequently until it gets soft (approx. 3 minutes). Work in small batches with the spinach until all of it is cooked. Once cooked, set the spinach aside. 
  5. Place the pan back on the stove op over medium heat and add olive oil. Wait 30 seconds until the oil is hot and then crack the eggs into the pan.
  6. Cover the pan with a tight lid and cook until the whites have set (about 5-7 minutes).
  7. While the eggs cook, assemble plates by adding sweet potatoes, followed by spinach, and then add an egg to each plate on the top. Sprinkle with sea salt.

Notes:

Quick Tip

  • You can prep the potatoes ahead of time, or use up leftover potatoes from dinner. Regular potatoes also work well with this dish. 

Top with

  • Hot sauce, Greek yogurt, pico de gallo, guacamole, fresh sliced avocado, or your topping of choice.

 


Nutrition Facts

Per Portion

Calories 141
Calories from fat 65
Calories from saturated fat 16.1
Total Fat 7.2 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.6 g
Cholesterol 170 mg
Sodium 191 mg
Potassium 622 mg
Total Carbohydrate 12 g
Dietary Fiber 3.0 g
Sugars 2.5 g
Protein 8.3 g

Dietary servings

Per Portion


Meat Alternative 0.5
Vegetables 3.0

Energy sources


Pygal30%450.8118815528067143.175875010268946%363.07042570738395281.101405414027924%320.5168986034773130.4878062049429630%46%24%CarbohydratesFatProtein