2 small sweet potatoes, grated
1 small yellow onion, thinly sliced
1 cup chopped kale
¼ cup extra virgin olive oil, divided
8 eggs, whisked
salt and pepper to taste
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.