Ingredients

 

1 small onion, chopped

1 lb sweet potatoes, chopped

2 C zucchini, chopped

1 bell pepper (yellow or orange), chopped

2 C mushrooms (your choice), sliced

2 garlic cloves, minced

1 T olive oil

1/2 tsp salt

1/4 tsp chili flakes

1-2 cans pinto beans (or bean of choice) unsalted

1 C spinach, chopped

1 tsp smoked paprika

4 eggs 

(a little more olive oil for separate pan for egg)

Salt & black pepper to taste

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Directions

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1. Chop all veges (the smaller the pieces, the faster it cooks)

2. Sauté chopped onion and potatoes in large skillet with oil, 1/2 tsp salt, and chili flakes over medium heat. Stir occasionally to prevent burning and sticking - using a skillet with a lid will help prevent this - and adding a splash of water.

3. Once the onions are transluscent, add chopped mushrooms, zucchini, bell pepper, garlic, and another pinch of salt, stirring occasionally.

4. Drain the beans and rinse. (if canned)

5. Once the veges have softened, add the spinach, pinto beans, and smoked paprika and heat through.

6. In a small bowl whisk the eggs with a pinch of salt and pepper.
7. Prepare to scramble the eggs in a separate pan with olive oil and when done, place the scramble on top of the vege mixture.

 

Optional additions: fresh herbs, greek yogurt, shredded cheese, hot sauce.

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Bon Appétit!     Serves 4.