2 eggs
1 cup spinach
1/2 cup sweet potatoes, cubed
1/2 cup brown rice, cooked
1/2 cup tomato, sliced
1 Tbsp olive oil, divided
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp cumin
Pinch cayenne pepper
Sea salt & pepper, to taste
Basil for garnish, optional
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, whisk eggs, salt and pepper. Set aside.
In a medium bowl, combine sweet potatoes and 1/2 Tbsp olive oil. Mix.
In a separate bowl, combine oregano, garlic powder, paprika, cumin, cayenne pepper, salt and pepper. Mix well. Sprinkle over sweet potatoes and toss to coat thoroughly.
Lay sweet potatoes on baking sheet. Bake 15-20minutes.
Just before potatoes are done, add remaining oil to frying pan with rice, spinach, salt and pepper. Cook until spinach is slightly wilted. Add eggs mixture and scramble over medium heat.
When eggs are cooked as you like, transfer them to a bowl and add potatoes. Top with tomatoes and basil.