This hash from Fit Foodie Finds provides a great protein-filled meal for weekend brunch or a savory breakfast. Quinoa adds texture and the sweet potatoes are an additional tasty perk, packed with vitamin A and fiber.
- 2 medium-sized sweet potatoes, diced
- 1/2 yellow onion, finely diced
- 1/2 cup (120 ml) cooked quinoa
- 1 cup (240 ml) diced ham, precooked
- 2 tablespoons (30 ml) olive oil
- 5 eggs
- Salt and pepper, to taste
- Optional toppings:
- Fresh parsley
Preheat the oven to 350°F.
Next, in a large saucepan set over medium/heat, heat about 1 tablespoon olive oil and saute onions and sweet potato for about 5 minutes. Lower the heat to medium and cook for 7–10 more minutes (you should be able to pierce the sweet potato with a fork). Season with salt and pepper. Add more olive oil, it needed.
With about 3 minutes left of sautéing, add in diced ham and cooked quinoa.
Crack 5 eggs on top and season with additional salt and pepper. Place entire pan into oven and cook for about 30 minutes or until the eggs are as cooked to desired doneness.
Serves: 5 | Serving Size: 1/5 recipe each
Nutrition (per serving): Calories: 250; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Cholesterol: 192mg; Sodium: 208mg; Carbohydrate: 23g; Dietary Fiber: 3g; Sugar: 3g; Protein: 11g