Jul 14 2026
Restaurants›Prelude Breakfast Bar›Me Love Greens Recipe

Me Love Greens Recipe

Inspired by Prelude Breakfast Bar
Time30m
Serves2

Omelet or scramble cooked with mushrooms, sweet potato, and spinach. Add avocado for $2. Comes with a side of potatoes.

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Ingredients

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Omelet/Scramble Ingredients

Side Potatoes

Method

Omelet/Scramble Directions

  1. 1

    Prepare the Ingredients

    Wash and chop the mushrooms, peel and dice the sweet potato into small cubes, and rinse the spinach leaves.

  2. 2

    Cook the Sweet Potato

    In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potato and season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the sweet potatoes are tender.

  3. 3

    Add Mushrooms and Spinach

    Add the chopped mushrooms to the skillet and cook for another 3-4 minutes until they are softened. Then, add the spinach and stir until wilted, about 1-2 minutes.

  4. 4

    Prepare the Eggs

    In a bowl, whisk the eggs with a pinch of salt and black pepper. Once the vegetables are cooked, pour the egg mixture over them in the skillet.

  5. 5

    Cook the Omelet/Scramble

    Allow the eggs to set for about 2-3 minutes. If making an omelet, gently lift the edges with a spatula to allow uncooked eggs to flow underneath. If making a scramble, stir gently until fully cooked, about 3-4 minutes.

  6. 6

    Serve

    If desired, slice the avocado and place it on top of the omelet or scramble before serving. Plate the dish and enjoy!

Side Potatoes Directions

  1. 7

    Prepare the Potatoes

    Wash and scrub the potatoes. Cut them into bite-sized cubes.

  2. 8

    Cook the Potatoes

    In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes, seasoning them with salt, black pepper, and paprika. Cook for about 10-15 minutes, stirring occasionally, until golden brown and crispy.

  3. 9

    Serve

    Once cooked, remove from heat and serve alongside the omelet or scramble.

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