This is one of those recipes I spotted late one evening;  memorized the ingredients – thinking that I had everything to make it the next morning,  and then failed to find the original copy next day.    Apologies to whoever concocted the recipe but it was absolutely great.

I think I got the ingredients right, or as close as I could remember, and we enjoyed a very tasty brunch with enough left over for the next morning.

INGREDIENTS:

1 large sweet potato, or 2 small potatoes, peeled and diced
3 eggs
3 egg whites
Parmesan cheese
2 cups baby spinach leaves
1 white onion, peeled and diced
2 cloves garlic, finely chopped or minced
Sea salt and freshly ground black pepper
Basil leaves
Chilli flakes to taste
Coconut or Olive oil

METHOD:

Preheat oven to 200°C. Lightly toss the sweet potato cubes in oil; spread on baking sheet and bake for about 25 minutes until cooked.

Heat a little oil in a fry pan and sauté the onions for about 3 minutes. Add garlic and stir together and cook for a further two minutes. Add spinach, season with salt, pepper, basil  and chilli flakes and gently wilt the spinach.

Grease a baking tin (approximately 11” x 9”) and pour in the onion/spinach mix. Top with the sweet potato cubes.

Whisk the eggs and egg whites together and pour over vegetables. Sprinkle with Parmesan.

Bake for about 40 minutes until the eggs are set.

Cut into slices and serve.

Sweet Potato Egg Bake

This bake is delicious for breakfast, brunch or even popping into a lunchbox cold.   You could prepare the onion/spinach/sweet potato mix the night before and then just top with the whisked egg first thing in the morning.   Using more egg whites that yolks made it very light, and there are plenty of uses for the left-over yolks.

NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.