Ingredients

The following ingredients have 2 Servings
  • 2 5” to 6” long sweet potatoes (approx. 8 ounces each)
  • cooking spray
  • 3 ounce fresh baby spinach
  • 12 grape tomatoes
  • 4 large eggs, whisked
  • 1/4 cup hummus
  • 1/4 cup OPA Pourable Greek Yogurt Feta Dill Dressing
  • 4 black olives, sliced

Instruction

  • Wash and dry sweet potatoes. Use a small knife or tines of fork to make a few puncture marks through skin, into flesh. Microwave potatoes on high for 3 minutes, flip and microwave again for another 3 minutes. Set aside to cool down for a few minutes.
  • Meanwhile, spray skillet with cooking spray and add spinach and grape tomatoes. Sautee for 2 to 3 minutes over medium-high heat, until wilted but not soggy.
  • Slide spinach and tomato mixture into a bowl and cover with a lid or plate to keep warm.
  • Add more cooking spray to same skillet and scramble eggs over medium-high heat. Season with salt and pepper, to taste.
  • To assemble, slice sweet potatoes in half lengthwise. Use a spoon to scoop out some, but not all of the flesh in the middle. Fill center of each sweet potato with 1 tablespoon hummus, ¼ of eggs, ¼ of spinach mixture and sprinkling of olives. Drizzle each with 1 tablespoon of OPA Pourable Greek Yogurt Feta & Dill Dressing.