This morning I headed back to my apartment gym for my morning workout. After a tough Barry’s workout last night, I decided to take it easy this morning and just walk on the treadmill at a small incline for the 30 minutes. I got ready, had my supplements and pgx, and headed out the door!
Fact: not all dishes look pretty. Especially when the pan you cook them in has seen way better days.
Fact: just because it isn’t pretty doesn’t mean it isn’t delicious!!
I was really craving eggs and potatoes so I decided to mix them together to create a tasty dish! This was so delicious and involved a lot of pantry ingredients, which made it super simple to throw together.
1 large sweet potato or 2 small sweet potatoes, diced
1 cup egg whites
2 cups spinach
1 medium white onion, diced
2 cloves garlic, minced
salt + pepper
crushed red pepper
Preheat oven to 400 degrees. Line a baking sheet with foil, spray with coconut oil, and add diced sweet potatoes. Some people like to peel the potatoes, but I don’t mind the skin (and was feeling lazy) so I didn’t. Bake for about 25 minutes, until softened.
Meanwhile, heat a large skillet over medium heat and add enough oil to coat the pan. Add diced onions and cook for about 3 minutes. Add garlic and stir together. Cook another two minutes and add spinach. Stir everything together and season with salt, pepper, basil, and crushed red pepper (I really like pepper…).
Grease an 11″ X 9″ baking sheet (can also use an 8″ X 8″ or 9″ X 9″, just adjust cooking time). Add cooked sweet potatoes, spinach, onions, and garlic.
In a large bowl, whisk together the eggs + egg whites. Add to the baking dish and sprinkle with mozzarella cheese.
Cook for about 45 minutes, until eggs are set.
Adding a new baking sheet to my wishlist ASAP.
What have you been craving lately?
I LOVE spaghetti squash. I seriously cannot say enough good things about it. It’s so versatile and this recipe, with shrimp and tomatoes, is truly delicious and healthy. A great dish to start off the new year with!