Bulk up traditional scrambled eggs by adding sweet potatoes and spinach to the mix. This healthy Paleo recipe will start your morning off right with a plate full of protein and veggies.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl whisk together eggs, coconut milk, salt, pepper, and cumin.

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  • In a very large skillet melt 1 Tbsp. oil over medium. Cook sweet potatoes in hot oil about 8 minutes or just until tender and lightly browned, gently stirring occasionally. Add spinach; cook and stir 1 minute more or until slightly wilted. Remove sweet potato mixture from skillet.

  • Melt the remaining 1 Tbsp. oil in skillet over medium. Pour egg mixture into skillet. Cook, without stirring, until egg mixture begins to set on bottom and around edges. Using a spatula or large spoon, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Stir in sweet potato mixture. Remove from heat.

  • Sprinkle with green onion. If desired, pass bottled hot pepper sauce.

Nutrition Facts

287 calories; 17 g total fat; 9 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 372 mg cholesterol; 500 mg sodium. 437 mg potassium; 19 g carbohydrates; 3 g fiber; 4 g sugar; 14 g protein; 0 g trans fatty acid; 13474 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 97 mcg folate; 1 mcg vitamin b12; 143 mg calcium; 3 mg iron;

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