Savory Egg and Sweet Potato Scramble

Rating: 3.92 stars
37 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 5
  • 1 star values: 3

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.

Source: Better Homes and Gardens
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Ingredients

Directions

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

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  • 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

Per Serving:
258 calories; 13 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 381 mg cholesterol; 390 mg sodium. 465 mg potassium; 20 g carbohydrates; 3 g fiber; 5 g sugar; 15 g protein; 0 g trans fatty acid; 13050 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 113 mcg folate; 1 mcg vitamin b12; 140 mg calcium; 3 mg iron;

Reviews (4)

37 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 5
  • 1 star values: 3
Anonymous
Rating: 5 stars
04/29/2018
had spinach and sweet potatoes and wanted to make scrambled eggs. Tried your recipe with 5 eggs, but added 3/4 cup shredded Monterrey jack/Colby mix cheese. Loved it.
Anonymous
Rating: Unrated
01/08/2017
Glad to see nutrition info.
Meggan Hafen
Rating: Unrated
10/04/2013
This was amazing! And, I forgot the green onion. I'm not partial to spicy food, so I used 1/4 tsp cumin. Next time I think I'll try a little less, but keep everything else the same. My 14 yr old loved it, but the soon-to-be two yr old didn't. It was new and adventurous for him, so not too surprised. My daughter had recently decided to try going vegetarian, and this was a great recipe to try. Especially since I'm a meat lover. It was filling, tasty, and smelled wonderful. This could be a great breakfast or dinner. I liked that the ingredients were simple, not costly, and could be found anywhere. The steps were simple and I could throw it all together in one pan. A big deal for a single mom with two kids. I didn't expect it to be so hard to cut up the potato lengthwise. I was hoping to see if there were posts on how to make it easier to do that. Guess that's what Google is for.
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Melody Kear-DeBoer
Rating: Unrated
02/29/2016
I changed it just a bit to make it PALEO friendly, and found a recipe for my own hot sauce. I plan on trying very soon.
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