2 large sweet potatoes

1 Tbsp olive oil

¼ cup red bell pepper, diced

¼ cup red onion, diced

4 eggs

½ tsp seasoning blend

1 cup fresh spinach

Salt and pepper to taste

2 Tbsp goat cheese crumbles

2 Tbsp harissa chili paste

Chives for garnish

 

Directions:

Heat your oven to 400 degrees F.

Sweet Potatoes: Wash and dry the sweet potatoes. Then rub with a small amount of olive oil. Place on a baking sheet and carefully pierce the skin several times with a sharp knife or fork.

Bake for 30-40 minutes, or until sweet potatoes are tender. Remove from the oven and allow to cool slightly before slicing open lengthwise and adding the scrambled egg mixture.

Egg Stuffing: During the last 10 minutes of baking the sweet potatoes, prepare your bell pepper and onion by dicing them into small pieces. Heat a medium skillet over medium-high heat with the remaining olive oil.

Add the bell pepper and onion to the skillet and cook, stirring occasionally, for 3-4 minutes. While the veggies are cooking, crack the eggs into a small dish, add your seasoning blend, and whisk.

Pour the egg mixture over the bell pepper and onion, then add the fresh spinach. Cook for 3-4 minutes or until the eggs are fully cooked and the spinach is wilted and evenly mixed. Season with salt and pepper to taste.

Transfer the baked sweet potatoes to a plate. Carefully stuff the scrambled egg mixture into the opening of the baked sweet potato. Top with goat cheese crumbles, harissa, and chopped chives, if using. Serve hot!

Makes 2 servings.

Nutrition Information Per Serving: 390 calories, 21 grams fat, 400 mg sodium, 33 grams carbohydrates, 2 grams fiber, 400 mg sodium,  17 grams protein

Recipe reproduced from Louisiana Egg Commission