Last weekend, I felt like a big breakfast. I wanted potatoes! I wanted eggs! I was craving Potatoes O’Brien! Unfortunately, I didn’t have any bell pepper in the fridge, and I wasn’t about to head to the store.
Hunting through the fridge I was about to find spinach, feta, and sweet potatoes. I knew I could create something delicious with those ingredients, so I went to work.
From my stuffed sweet potato post, we all know that sweet potatoes have a low glycemic index and are potassium, beta-carotene, and magnesium rich. This week we learned that spinach can improve memory, fight cancer and anemia, and promote healing. What a fantastic combination!
- 1 sweet potato, diced into bite-sized pieces
- ½ cup frozen spinach
- ¼ cup feta
- 1 egg
- 1 tablespoon grapeseed oil
- Salt and pepper to taste
- Hot sauce to taste
- Heat a oil over medium heat in a skillet.
- Add diced sweet potato and cook for 7 minutes or until golden brown and tender. Add salt and pepper to taste.
- Add frozen spinach and cook for 3 minutes until warm.
- Meanwhile in another skillet, cook one egg over-medium.
- Once the sweet potatoes are tender and the spinach is warm, add feta and cook for about 30 seconds. I didn’t want the feta to melt.
- Top the sweet potato, spinach and feta mixture with the over-medium egg.
- Add hot sauce if desired.
This recipe would make a great lunch too. Who ever said you can’t have breakfast for lunch!
I needed a little hot sauce on mine. Yum!
Changing gears here…this Sunday I will be running in my first 10k at the Pasadena Marathon! I’m super excited and a little nervous. It’s my first race after all, so I’m not sure what to expect. I have been training for the last two month so I feel ready!
Question: Any advice for race day? Do you have a pre-race ritual?