Preheat the oven to 425°F (220°C). Toss peeled, cubed sweet potatoes with a light spray of oil, smoked paprika, salt, and pepper. Spread in a single layer on a rimmed baking sheet and roast for 20-25 minutes, flipping once, until fork-tender and lightly browned.

While potatoes roast, heat a large nonstick skillet over medium heat. Add diced onion and bell pepper; sauté until translucent (4-5 minutes). Toss in the roasted sweet potato cubes and wilted spinach; season to taste.

Create 4 wells in the hash, crack an egg into each (or pour 3 egg whites per well), cover with a lid, and cook until whites are set and yolks reach your preferred doneness — typically 6-8 minutes for medium yolks.

Garnish with chopped chives and a sprinkle of paprika. Serve hot.

Layer nonfat Greek yogurt with mixed berries, a sprinkle of cinnamon, and optional toasted seeds.

For a compote, simmer 1 cup berries with a squeeze of lemon for 3-4 minutes until saucy — great over yogurt or roasted apples.

Preheat oven to 375°F (190°C). In a large bowl, whisk together 8 eggs (or 12 egg whites) with a pinch of salt and pepper. Stir in 1 cup cooked veggies and a packed cup of spinach.

Lightly spray a 9-inch pie dish or oven-safe skillet. Pour the egg mixture in and bake for 20-25 minutes or until the center is just set.

Divide the frittata into single portions and refrigerate for grab-and-go breakfasts.