Ingredients – serves 8:
6 omega-3 or pastured eggs or VeganEgg egg substitute
¼ cup minced parsley
½ teaspoon iodized ocean salt
½ teaspoon paprika
½ teaspoon ground pepper
2 Tablespoons of extra virgin essential olive oil, divided
1 cup thinly sliced sweet taters
1 sweet onion (for example Vidalia or Maui), thinly sliced
2 cups baby green spinach
Whisk the eggs, parsley, ocean salt, paprika, and pepper inside a large bowl, then put aside. Preheat oven to 425.
Heat 1 tablespoon from the essential olive oil within an 8-ten inch oven-safe skillet over medium heat, and add sweet taters and onions.
Prepare, stirring from time to time until sweet taters are tender and onions are translucent, 8-ten minutes.
Add green spinach to potato mixture, and prepare until wilted, yet another 2 minutes.
Drain liquid from potato mixture, then adds to heat, combined with the remaining essential olive oil.
Pour eggs within the yams mixture, and prepare, stirring from time to time, until eggs start to set, 3-a few minutes.
Transfer skillet to oven and prepare for the next 5-7 minutes, until set.
Slice and serve (it’s great by itself, or with guacamole!)