1slicemozzarella cheese (1/4 cup shredded would work too)
Salt & pepper
With a knife or a fork, carefully pierce the sweet potato on all sides. Place in the microwave for 3 minutes then flip and cook for another 3 minutes (sweet potato is done when it's tender to the touch - see note)
While the sweet potato cooks, add a drizzle of olive oil to a non-stick pan over medium-low heat. Add washed & prepped tomatoes, onion & broccoli and sauté for 1-2 minutes or until just tender. Add spinach and continue to cook until spinach is wilted (about 1-2 minutes).
Crack eggs into a bowl and add a splash of milk. Scrambled with a fork then add eggs over the veggies and turn heat to medium. Use a rubber spatula to flip eggs to ensure they cook on all sides. Once eggs are cooked, turn off the heat & add cheese, stirring to melt the cheese & combine.
Once sweet potato is cooked, slice open, mash the insides down with a fork (feel free to remove some to make room for the eggs) and add the scrambled egg mixture. Top with salt & pepper and serve with a piece of fruit!
The cook time will vary based on the size of the sweet potato. For a sweet potato on the smaller side, do 2 minutes each side then press. If it's still firm, add another minute and repeat until sweet potato is tender to the touch.