AuthoremilynealCategory

Yields1 Serving

 1 Sweet potato
 1 tbsp olive oil
 1 tsp cinnamon
 2 cups baby spinach
 1 tbsp olive oil
 1 egg

1

This is my favorite breakfast! I eat this almost every day. I love getting the nutrition from the spinach and energy from the eggs and sweet potatoes!

Peel a sweet potato and cut it into thin slices. Lay the slices flat on a baking sheet lined with parchment paper. Sprinkle with olive oil and cinnamon. Bake at 375 for about 40 minutes or until tender.

You can reheat the sweet potato toast in the toaster or microwave for future breakfasts.

Heat up the remaining olive oil in a frying pan over medium heat. Add the spinach. When the spinach begins to cook, move it to one side of the pan. Add the egg.

Fry the egg and sautée the spinach. Add sea salt.

You can also eat this with salsa!

Ingredients

 1 Sweet potato
 1 tbsp olive oil
 1 tsp cinnamon
 2 cups baby spinach
 1 tbsp olive oil
 1 egg

Directions

1

This is my favorite breakfast! I eat this almost every day. I love getting the nutrition from the spinach and energy from the eggs and sweet potatoes!

Peel a sweet potato and cut it into thin slices. Lay the slices flat on a baking sheet lined with parchment paper. Sprinkle with olive oil and cinnamon. Bake at 375 for about 40 minutes or until tender.

You can reheat the sweet potato toast in the toaster or microwave for future breakfasts.

Heat up the remaining olive oil in a frying pan over medium heat. Add the spinach. When the spinach begins to cook, move it to one side of the pan. Add the egg.

Fry the egg and sautée the spinach. Add sea salt.

You can also eat this with salsa!

Sauteed spinach with egg and sweet potato toast