Savory Egg and Sweet Potato Scramble
teaspoon ground cumin
teaspoon ground black pepper
medium sweet potatoes (about 1 pound total), peeled, quartered lengthwise and thinly sliced
green onion, sliced
cups baby spinach
Fresh Italian (flat-leaf) parsley
Bottled hot pepper sauce (optional)
- In a medium bowl whisk together eggs, milk, cumin, salt and pepper; set aside.
- 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. Add spinach. Cook until slightly wilted, about 1 minute.
- Pour egg mixture over potato mixture in skillet. Cook, without stirring, until mixture begins to set on bottom and around edges. Lift and fold partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Sprinkle with fresh parsley. Remove from heat and serve at once. Pass bottled hot pepper sauce.
Nutrition Facts(Savory Egg and Sweet Potato Scramble)
- Per serving:
- 258 kcal cal.,
- 13 g fat
- (5 g sat. fat,
- 2 g polyunsaturated fat,
- 5 g monounsatured fat),
- 381 mg chol.,
- 390 mg sodium,
- 20 g carb.,
- 3 g fiber,
- 5 g sugar,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet