1 Tablespoon - Olive oil
1 Cup - Sweet potato, grated
1 Cup - Butternut squash, grated
1 Cup - Kabocha squash, grated
½ - Sweet yellow onion, sliced int0 ½ moons
2 Teaspoons - Italian herbs or any mixed herbs
½ Teaspoon - Salt
2 Cups - Spinach, chopped
black pepper, to taste
Pre-heat oven to 375.
Whisk eggs in a bowl. Set aside
Cur turkey bacon into cubes. Grate sweet potato, butternut squash and kabocha squash on a cheese grater or place through a food processor with the cheese grating attachment. Slice onions.
Heat a pan with ½ tablespoon olive oil. When hot, add the onions. Cook for 5 minutes until soft and then add the sweet potato, butternut squash and kabocha squash. Season with herbs and salt and sauté until soft for about 10 minutes. Add spinach and cook until wilted.
Remove vegetable mixture from the pan and mix into the eggs.
Pour egg mixture into pan over a medium flame. Season with black pepper. Cover with a lid. Cook for 20 minutes.
Slice into 6-8 pieces and serve.
Download the recipe PDF here.