Recipes and Cooking Breakfast and Brunch Recipes Breakfast Potatoes Savory Egg and Sweet Potato Scramble 4.1 (38) 6 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 8 eggs ⅓ 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) Directions 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. Rate it Print Nutrition Facts (per serving) 258 Calories 13g Fat 20g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.