Cook the sweet potato: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 8-10 minutes, stirring occasionally, until they are tender and slightly browned.

Sauté onions and garlic: In the same skillet, add the remaining olive oil and chopped onions. Cook for about 3-4 minutes until soft, then add the garlic and cook for another 1 minute.

Add spinach and eggs: Stir in the fresh spinach and cook until wilted, about 2 minutes. Once the spinach is cooked, pour the beaten eggs into the skillet and stir gently to scramble them with the vegetables.

Season: Add the turmeric, salt, and pepper to taste. Continue cooking until the eggs are fully cooked, about 2-3 minutes.

Serve: Remove from heat and garnish with chopped parsley, if desired. Serve warm.