Baked Egg with Sweet Potato, Onion and Spinach

Ingredients

• Sweet Potato1/2 medium (90 g)
• Onion1/2 count (75 g)
• Parsley1 tablespoon (4 g)
• Scallion1 tablespoon (5 g)
• Egg3 count (165 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Peel and dice the sweet potato. Chop the onion.

2. 2

   Step 2

   Heat half the oil in a pan and saute the sweet potato over medium heat with the onion for 5 minutes. Add salt and pepper to taste.

3. 3

   Step 3

   Remove even if the sweet potato is not fully cooked.

4. 4

   Step 4

   Beat two eggs and mix with the onion and sweet potato.

5. 5

   Step 5

   Heat the remaining oil in a baking mold and spread using a kitchen cloth so every side of it is oily. Add the mixture.

6. 6

   Step 6

   Preheat a pan or air fryer to 392 °F (200°C) and cook for 15-20 minutes.

7. 7

   Step 7

   Remove, make a whole in the middle and crack the egg on top. Take back to the oven for 3-4 more minutes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Baked Egg with Sweet Potato, Onion and Spinach can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.