Savory Egg & Sweet Potato Scramble

These recipes were written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.

 

Yield: 4 servings

 

Ingredients:

8 eggs

⅓ cup milk (2%) (I’m using oat milk)

½ teaspoon ground cumin

¼ teaspoon salt substitute

¼ teaspoon ground black pepper

1 tablespoon light butter

1 medium sweet potato (about 1/2 pound total), peeled, quartered lengthwise, and thinly sliced

1 green onion, sliced

2 cups baby spinach

Fresh Italian (flat-leaf) parsley

Bottled hot pepper sauce (optional)

 

Instructions:

1. In a large skillet melt butter over medium heat. Add sweet potato and green onion. Cook, stirring occasionally until potatoes are lightly browned and just tender, about 8 minutes.

 

2. While the sweet potato and green onion cook, in a medium bowl whisk together eggs, milk, cumin, salt, and pepper; set aside.
   
3. Add spinach to the sweet potato and green onion. Cook until slightly wilted, about 1 minute.

 

4. Pour egg mixture over potato mixture in skillet. Cook, without stirring, until the mixture begins to set on the bottom and around the edges. Lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until the egg mixture is cooked through but still glossy and moist. Sprinkle with fresh parsley. Remove from heat and serve at once. Serve with bottled hot pepper sauce on the side. 

 

Nutritional Information

 

Serving size: ¼  of the recipe

 

Calories: 187

 

Protein: 14g

 

Carbohydrates: 13g

 

Fat: 9g