Ingredients
| sweet potatoes |
2 large
|
| eggs |
4 large
|
| diced red bell pepper |
1/4 cup
|
| diced red onion |
1/4 cup
|
| fresh spinach |
1 cup
|
| olive oil |
1 Tbsp.
|
| seasoning blend |
1/2 tsp.
|
| goat cheese crumbles |
2 Tbsp.
|
| harissa |
2 Tbsp.
|
| chives |
for garnish
|
| salt |
to taste
|
| ground black pepper |
to taste
|
Directions
- HEAT your oven to 400 degrees F.
- WASH and DRY the sweet potatoes. Then RUB with a small amount of olive oil. PLACE on a baking sheet and carefully PIERCE the skin several times with a sharp knife or fork.
- BAKE for 30-40 minutes, or until sweet potatoes are tender. REMOVE from the oven and allow to COOL slightly before SLICING open lengthwise and ADDING the scrambled egg mixture.
- During the last 10 minutes of baking the sweet potatoes, PREPARE your bell pepper and onion by DICING into small pieces. HEAT a medium skillet over medium-high heat with the remaining olive oil.
- ADD the bell pepper and onion to the skillet and COOK, stirring occasionally, for 3-4 minutes. While the veggies are cooking, CRACK the eggs into a small dish, ADD your seasoning blend, and WHISK.
- POUR the egg mixture over the bell pepper and onion, then ADD the fresh spinach. Allow to COOK for 3-4 minutes or until the eggs are fully cooked and the spinach is wilted and evenly mixed. SEASON with salt and pepper to taste.
- TRANSFER the baked sweet potatoes to a plate. Carefully STUFF the scrambled egg mixture into the opening of the baked sweet potato. TOP with goat cheese crumbles, harissa, and chopped chives, if using. SERVE hot, accompanied by any leftover spinach, bell pepper, or onion as a side salad.
Nutritional Info
Per Serving:
| Carories |
390
|
| Total Fat |
21 g
|
| Saturated Fat |
5.5 g
|
| Polyunsaturated Fat |
2.5 g
|
| Monounsaturated Fat |
9 g
|
| Sodium |
400 mg
|
| Carbohydrates |
33 g
|
| Sugar |
8 g
|
| Dietary Fiber |
2 g
|
| Protein |
17 g
|
| Vitamin A |
1210 mcg
|
| Calcium |
120 mg
|
| Iron |
4 mg
|
| Folate |
75 µg
|
| Choline |
310 mg
|
| Potassium |
640 mg
|