Ingredients
Scale
- 1 tablespoon Olive Oil
- 1 large Sweet Potato, peeled and diced (about 2 cups)
- 1/2 small Yellow Onion, diced
- 3 cups fresh Spinach, packed
- 4 large Eggs
- 1/2 teaspoon Salt (or to taste)
- 1/4 teaspoon Black Pepper
Instructions
- Step 1: Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced sweet potato and cook for 8-10 minutes, stirring occasionally, until the cubes are fork-tender and slightly caramelized.
- Step 2: Add the diced yellow onion to the skillet and sauté for 3 minutes until softened. Then, add the packed spinach and cook until wilted down, approximately 2-3 minutes. Season the vegetable mixture with half of the salt and pepper.
- Step 3: While the vegetables finish cooking, whisk the eggs vigorously in a separate bowl with the remaining salt and pepper. Ensure the vegetables are evenly distributed across the bottom of the skillet.
- Step 4: Reduce the heat to low. Pour the whisked eggs evenly over the sweet potato and spinach mixture in the skillet. Allow the eggs to set around the edges for 2 minutes before proceeding.
- Step 5: To finish cooking, either cover the skillet tightly and cook on low heat for 5-7 minutes until the center is set, or transfer the skillet to a preheated oven (350°F / 175°C) and bake for 6-8 minutes until the eggs are firm.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days; this dish is fantastic for quick breakfast meal prep.
- To preserve the tender texture, reheat slices gently in a toaster oven or in 30-second bursts in the microwave, being careful not to overcook the egg.
- Serve warm with a spoonful of Greek yogurt or sour cream and a generous sprinkling of chili flakes or fresh chives for a bright finish.
- Guarantee a perfect bite by ensuring your diced sweet potatoes are truly fork-tender and slightly caramelized before adding the remaining vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American