Pan method — keeps the eggs creamy while bringing back the roasted sweetness of the tomatoes.
Mushroom and Spinach Scrambled Eggs w/ Steamed Okinawan Sweet Potato and Roasted Grape Tomatoes
Meal credits 1
Keto/Paleo Option Available
Fluffy scrambled eggs with sautéed mushrooms and spinach, served alongside naturally sweet Okinawan purple potatoes and roasted grape tomatoes for a colorful, nutrient-packed island breakfast.
Ingredients
Organic eggs, seasoning, spinach, mushrooms, grape tomatoes & Okinawa sweet potato.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 244 | 223 |
| Fat | Grams | 12 | 12 |
| Carb | Grams | 9 | 7 |
| Protein | Grams | 16 | 16 |
Heating Instructions
Add a drizzle of olive oil or a sprinkle of feta for extra flavor. Garnish with fresh herbs or a pinch of sea salt for a café-style breakfast touch.
Heat 1½–2½ minutes on medium-high, covered or vented. Stir eggs halfway for even heating. Let rest 30 seconds before serving.
Preheat to 370°F. Heat eggs, potatoes, and tomatoes 4–5 minutes until warm. Avoid overcooking to keep eggs soft.
Preheat to 350°F. Place meal in an oven-safe dish, cover with foil, heat 10–12 minutes until hot.
Heat 1 tsp oil or butter in a pan on medium-low. Add eggs, potatoes, and tomatoes, sauté 3–4 minutes, stirring gently until hot.