📝 Ingredients (serves 2)
4 large eggs
1 tbsp milk (optional, for creamier eggs)
1 tbsp butter or olive oil
200 g mushrooms, sliced
2 big handfuls fresh spinach
4–6 cherry or vine tomatoes
1 medium sweet potato
1 ripe avocado
Olive oil
Salt and pepper
Fresh herbs (parsley or cilantro), chopped
🍳 Instructions
1️⃣ Roast the Sweet Potato & Tomatoes
Preheat oven to 200 °C (400 °F).
Cut sweet potato into wedges. Place on a baking tray with tomatoes.
Drizzle with olive oil, season with salt & pepper.
Roast for 20–25 min until tender and caramelized.
2️⃣ Sauté the Mushrooms & Spinach
Heat a little olive oil in a pan over medium heat.
Add mushrooms, season, and sauté 5–7 min until golden.
Remove mushrooms, add spinach to the pan, cook 1–2 min until wilted.
3️⃣ Scramble the Eggs
Beat eggs with milk (if using), season with salt & pepper.
Melt butter or oil in a nonstick pan over medium-low heat.
Pour in eggs, stir gently until softly scrambled.
4️⃣ Prepare the Avocado
Slice avocado in half, remove pit, scoop out or serve in halves.
Season lightly with salt, pepper, and a drizzle of olive oil if desired.
5️⃣ Assemble the Plate
Arrange roasted sweet potato and tomatoes, sautéed mushrooms and spinach, scrambled eggs, and avocado.
Garnish with fresh herbs.