Greek Stuffed Breakfast Sweet Potatoes
Start the day off with a smart, savory stuffed sweet potato that is loaded with Greek flavor, eggs, hummus, spinach and more. Easy15 minute recipe
Servings Prep Time
2servings 5minutes
Cook Time
10minutes
Servings Prep Time
2servings 5minutes
Cook Time
10minutes
Instructions
  1. Wash and dry sweet potatoes. Use a small knife or tines of fork to make a few puncture marks through skin, into flesh. Microwave potatoes on high for 3 minutes, flip and microwave again for another 3 minutes. Set aside to cool down for a few minutes.
  2. Meanwhile, spray skillet with cooking spray and add spinach and grape tomatoes. Sautee for 2 to 3 minutes over medium-high heat, until wilted but not soggy.
  3. Slide spinach and tomato mixture into a bowl and cover with a lid or plate to keep warm.
  4. Add more cooking spray to same skillet and scramble eggs over medium-high heat. Season with salt and pepper, to taste.
  5. To assemble, slice sweet potatoes in half lengthwise. Use a spoon to scoop out some, but not all of the flesh in the middle. Fill center of each sweet potato with 1 tablespoon hummus, ¼ of eggs, ¼ of spinach mixture and sprinkling of olives. Drizzle each with 1 tablespoon of OPA Pourable Greek Yogurt Feta & Dill Dressing.

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