SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 18 MINUTES
INGREDIENTS
1 tsp [4.5 g] Extra Virgin Olive Oil (Divided)
1.5 cup, cubed, uncooked [199.5 g] Sweet
Potato
0.25 tsp [0.57 g] Smoked Paprika
1 dash [0.63 ml] Kosher Salt
2 tbsp, chopped [10 g] Red Onions
0.5 cup [15 g] Spinach (Chopped)
4 large [132 g] Egg White
1 large [50 g] Egg
0.5 tbsp (packed) [7.5 g] Feta Cheese
0.5 cup [74.5 g] Cherry Tomatoes (Quartered)
1 dash [0.63 ml] Black Pepper (To taste)
1 medium [166 g] Pear (Sliced)
DIRECTIONS
1. Heat half of the olive oil in a large nonstick
skillet over medium heat.
2. Add the cubed sweet potatoes, smoked
paprika, and a dash of salt. Stir well, then
cover the skillet with a lid.
3. Cook for 6–8 minutes, lifting the lid
occasionally to stir, until the potatoes are
tender and starting to brown. If the
potatoes begin to stick or brown too
quickly, add water and re-cover to steam.
4. Add the remaining olive oil, then stir in the
red onion. Cook uncovered for 3–4 minutes,
until softened.
5. Add the spinach, stirring until it wilts
completely.
6. Pour in the eggs and gently scramble with a
spatula for 3–5 minutes, cooking just until
set. Season with black pepper and avoid
overcooking to keep the eggs light and
moist.
7. Top the scramble with feta cheese and
quartered cherry tomatoes. Season with
additional salt and pepper to suit your taste
before serving. Serve pear slices on the side.
NUTRITION INFO
Energy : 507 kcal Fat : 12.1 g Carbs : 75.9 g Protein : 27 g Fiber : 13.9 g Sugar : 29.4 g
