Breakfast Stir-Fry

Preheat oven to 180°C.

Line a baking tray with baking paper and place the diced sweet potato on the tray. Drizzle with ½ tablespoon coconut oil, cinnamon and sea salt. Roast for 15 minutes.

Heat fry pan and sauté bacon until golden.

Add in red capsicum, squash, broccolini and bok choy stems and stir-fry quickly until softened.

Toss through roasted sweet potato and bok choy leaves, season well and set aside.

In the same frypan melt the remaining coconut oil and fry two eggs to your liking.

On a plate serve up the stir-fry vegetables and top with fried eggs. Season further if required.

Energy 1376kj Calories 329cal Protein 13g Fibre 3g Fat 20g Saturated Fat 9g Carbs 20g Sugar