Sweet potato: 150g (1 medium, peeled and diced), Eggs: 250g (5 large), Spinach: 100g (3 cups), Feta cheese: 50g (1/4 cup, crumbled), Red onion: 50g (1/2 small, diced), Red bell pepper: 50g (1/2 cup, diced), Garlic: 3g (1 clove, minced), Olive oil: 10ml (2 tsp), Milk (low-fat): 30ml (2 tbsp), Thyme: 2g (1 tsp, fresh, chopped), Black pepper: to taste, Mixed greens: 60g (2 cups, for serving)
1. Preheat oven to 180°C (350°F). 2. Cook sweet potato: In an oven-safe skillet, heat 5ml olive oil and cook 150g diced sweet potato for 10 minutes until tender. 3. Add vegetables: Add 50g diced onion, 50g diced bell pepper, and 3g minced garlic. Cook for 3 minutes. Add 100g spinach and cook until wilted. 4. Prepare egg mixture: In a bowl, whisk together 250g eggs, 30ml milk, 2g chopped thyme, and black pepper. 5. Combine: Pour egg mixture over vegetables in the skillet. Sprinkle with 50g crumbled feta. 6. Bake: Transfer skillet to oven and bake for 15-20 minutes until set and lightly golden. 7. Serve: Cut into wedges and serve with 60g mixed greens dressed with 5ml olive oil.
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