1 cup sweet potato (200 g), peeled and grated on the large holes of a box grater
fine sea salt, to taste
freshly ground black pepper, to taste
2 cups spinach (80 g)
2 cups creamed corn (450 g)
¼ cup fresh herb (10 g), such as parsley, chives, sage, or dill, finely chopped
1 pinch cayenne pepper, optional
4 large eggs
¼ cup parmigiano-reggiano (30 g), grated, plus more to finish
flaky sea salt, to taste
Nutrition Info
Calories 360
Fat 17g
Carbs 36g
Fiber 4g
Sugar 7g
Protein 13g
How to Make It
1. Step
In a 10-inch (25 cm) cast iron skillet set over medium heat, add the olive oil, garlic, and onion, and cook until the onion is softened, 5 to 7 minutes.
2. Step
Preheat the oven to 400°F (200°C).
3. Step
Add the grated sweet potato, season with salt and pepper, and continue to cook until the sweet potato is tender, 8 to 10 minutes.
4. Step
Add the spinach and stir until wilted, about 1 minute, then fold in the leftover creamed corn, herbs, and cayenne, if using.
5. Step
Season again to taste and stir until warmed through, about 1 minute.
6. Step
Use the back of a wooden spoon to create four small indentations for the eggs and add each egg, being careful not to break the yolks.
7. Step
Sprinkle with Parmesan cheese and place in the oven.
8. Step
Bake until the egg whites are just set and the top begins to turn golden, about 15 minutes.
9. Step
Sprinkled with flaky salt, additional herbs, and additional Parmesan cheese.
