A breakfast stuffed sweet potato makes a delicious, simple, balanced, 5-minute healthy breakfast!
free from: wheat, gluten, dairy, soy, fish, shellfish, tree nuts, peanuts
Preheat a small nonstick or cast iron skillet over medium-high heat.
Poke a couple holes in the sweet potato with a fork then microwave 4-5 minutes on high until sweet potato is soft and tender.
While sweet potato is cooking, add the olive oil and then two beaten eggs to the skillet. Season with a pinch of salt and pepper. Use a rubber spatula to scramble the eggs for a 1-2 minutes (you can use a figure eight motion to help scramble).
Add spinach to the eggs while continuing to scramble, cooking for another minute until spinach is wilted and eggs are solidified.
Slice sweet potato in half and top with the spinach scrambled eggs. Garnish with your desired topping: crispy prosciutto, bacon bits, or feta cheese. Enjoy!
Exact nutrition information will vary based on size of sweet potato and exact topping you use (this was calculated with 1/2 oz prosciutto).