Peel your sweet potatoes, chop into about 1/2 inch cupes, and soak in cold water for about ten minutes. Drain, pat dry and season with about 1 tsp of sea salt
In a skillet heated on medium with 2 tbsp of olive oil, begin cooking your sweet potatoes, about 15 minutes flipping every 5 minutes. Don't touch too often so that they don't break down too much!
While the potatoes are cooking, coarsely chop your green and red onions, half a bell pepper, and spinach; mince your garlic and set aside.
After about 5-7 minutes, mix in the red onion into the sweet potatoes and continue cooking..
While the potatoes continue to cook, separate the egg yolk from the eggs, leaving only the egg white. If you want leave a couple yolks if you don't like pure egg white scrambled eggs : )
Whisk for about 15 seconds with 1 tsp of salt and pepper; set aside.
In a second pan melt butter at medium heat. Once melted cook the garlic and bell peppers for about 1 minutes
Check your potatoes, they should be close to finished and you should be able to easily bite through the potato. Turn the heat off and let stand while the eggs cook.
Add in the egg whites, scrambling every 30 seconds until they begin to coagulate; About 5 minutes.
When the eggs are close to finished, turn the heat off, mix in the cheese and spinach, letting it stand for about 1 minute, with a lid on to let the spinach cook a little. Place on top of the Sweet potatoes in the skillet