1 sweet potato (large, peeled, chopped)
1 tbsp avocado oil
¼ tsp sea salt
12 eggs
1 ⅔ tbsp pesto
1 cup baby spinach (packed, chopped)
1
1. Preheat the oven to 400F (205C). Grease a baking sheet and a muffin tray, or use a
silicone muffin tray.
2. Toss the sweet potato in the oil and salt and spread the cubes on the baking sheet. Roast for 15 minutes, tossing halfway through.
3. Reduce the oven to 350F (175C).
4. Whisk the eggs together with the pesto in a large bowl. Add the spinach and sweet potato to the bowl and ensure the vegetables are coated in the egg mixture. Spoon the egg mixture into the muffin tray. Bake for 18 to 20 minutes or until the eggs are cooked through.
5. Let the muffins cool for five minutes before serving. Enjoy!
Ingredients
1 sweet potato (large, peeled, chopped)
1 tbsp avocado oil
¼ tsp sea salt
12 eggs
1 ⅔ tbsp pesto
1 cup baby spinach (packed, chopped)