1 Tbsp olive oil
350 g orange sweet potatoes, peeled, cut into 2cm pieces
1 large brown onion, chopped
220 g lean turkey mince
4 x 60 g free-range eggs, lightly whisked
½ tsp dried mixed herbs, crushed
¼ tsp garlic powder
¼ tsp freshly ground black pepper
2 cups baby spinach leaves
60 g shredded reduced-fat cheese
4 slices wholemeal bread, to serve
- Light firewood or charcoal and let fire burn down to medium-hot embers or coals. Top with a grill rack.
- Heat a large cast-iron frying pan over fire for 5 minutes or until very hot. Add oil and heat for 30 seconds. Add sweet potato and cook, stirring occasionally, for 15 minutes. Add onion and turkey mince. Cook, stirring, for 5 minutes or until vegetables are tender, stirring frequently.
- Add eggs, herbs, the garlic powder and pepper to the pan. Cook, without stirring, until the mixture begins to set on the bottom and around the edges. Using a spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Cook for 2 minutes more or until mixture is cooked through. Gradually add spinach, tossing just until wilted. Sprinkle with cheese. Serve with bread.