Savory Egg and Sweet Potato Scramble


Don't save eggs just for breakfast. This hearty vegetable scramble is ideal for lunch or dinner, too. Serve with a toasted English muffin and fruit salad or glass of OJ.

Savory Egg and Sweet Potato Scramble
Photo: Andy Lyons
Total Time:
35 mins


  • 8 eggs

  • cup milk

  • ½ teaspoon ground cumin

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 tablespoon butter

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

  • 1 green onion, sliced

  • 2 cup baby spinach

  • Fresh Italian (flat-leaf) parsley

  • Bottled hot pepper sauce (optional)


  1. In a medium bowl whisk together eggs, milk, cumin, salt and pepper; set aside.

  2. 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.

  3. 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 (per serving)

258 Calories
13g Fat
20g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 258
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 381mg 127%
Sodium 390mg 17%
Total Carbohydrate 20g 7%
Total Sugars 5g
Protein 15g
Vitamin C 11.6mg 58%
Calcium 140mg 11%
Iron 3.5mg 19%
Potassium 465mg 10%
Folate, total 113.4mcg
Vitamin B-12 1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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