A tasty and filling low carb breakfast that will keep hunger and cravings away.

Serves 4


  • 1 large sweet potato, cooked and chopped into cubes
  • 8 eggs
  • ¼ cup canned full fat coconut milk
  • 2 tablespoons olive oil or ghee
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste


  1. Heat the olive oil or ghee over medium heat in a large frying pan.
  2. Whisk all of the remaining ingredients except the sweet potato in a large bowl.
  3. Pour the egg mixture into the frying pan and cook, stirring gently until the eggs are almost set.
  4. Add the diced sweet potato, stir and remove from the heat.
  5. Serve.