- 2 large sweet potatoes
- 6 heads of broccoli
- 8 eggs
- Coconut oil
Peel and grate the sweet potatoes into a large fry pan and cook on medium in coconut oil until browned on each side for 35 to 40 minutes. Try not to flip too often as it can make the potatoes mushy.
Chop off the broccoli florets and put in a pan filled with water. Boil water with broccoli in it until soft.
Once the potatoes are done frying and the broccoli is soft, drain the broccoli and throw it on top of the sweet potatoes in the large frying pan.
Beat the eggs and mix into to the broccoli and sweet potatoes, mix on medium heat until the eggs are cooked, which is typically only two to three minutes.
I love to put Sriracha hot sauce on top of it, but it is also great as is!
*This recipe is gluten-free and dairy-free