Veggie and Egg Scramble
This is a hearty breakfast that fills you with the right amount of healthy fats, carbs and protein. Roast or Microwave your sweet potatoes in advance so you can make this meal quickly when time is crunched in the morning.
- ½ medium sweet potato chopped into ½” chunks
- 1/4 avocado, cubed
- 1 cup baby spinach
- 2 eggs well beaten
- salt to taste
- Sprouted Whole Grain Bread
- Hot sauce or salsa
Add sweet potatoes to the hot skillet. Stir well, cover, and cook for 10 to 15 minutes, stirring occasionally. Sweet potatoes should be crispy on the outside and cooked-through on the inside. Note: if sweet potatoes start to darken too quickly, turn heat down to medium-low.
Add the spinach and cook until spinach wilts, about 2 to 3 minutes.
Add beaten eggs and scramble.
Add avocado and salt and pepper
Serve with toasted sprouted bread and salsa