If you usually eat eggs and a sweet potato for breakfast, here’s something a little bit different to do with them – it’s not a total culinary revolution, but it’s colorful and fun, and nice for breaking up the routine on the spur of the moment (read: you don’t have to go out and get any extra groceries, since you have all the ingredients already).
The eggs get a little seasoning boost with chili powder and oregano before they’re topped off with sweet potatoes and finally your salsa of choice – so the salsa gets to add flavor to the potatoes, too. You could use any favorite kind of salsa to change the flavor effect of this dish – go with spicy salsa for a bit of a kick, or stick with a classic sweeter variety for a gentler taste.
This would be an easy breakfast for a morning when you’re not in a rush, but it would also make a simple, kid-friendly breakfast-for-dinner on a busy night.
Egg and Sweet Potato Breakfast Scramble
Protein: 15g / %
Carbs: 32g / %
Fat: 19g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 cups sweet potatoes, diced
- 8 eggs
- ¼ cup coconut or almond milk
- 1 green onion, thinly sliced (Use just the green parts for low-FODMAP)
- 2 tsp. chili powder
- 2 tsp. dried oregano
- 1/2 cup fresh salsa
- 2 tbsp. ghee
- Sea salt and freshly ground black pepper
- Bring a pot of water to light boil. Add the sweet potatoes and cook for 8 to 10 minutes or until they start to soften. Drain the water, season to taste, and set aside.
- In a bowl, whisk together the eggs, coconut milk, chili powder, oregano, and season with salt and pepper to taste.
- Melt the gee in a skillet over medium-high heat.
- Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are set.
- Serve the scrambled eggs topped with sweet potatoes, fresh salsa, and green onions.