Friday, March 7, 2014

Savory Egg and Sweet Potato Scramble

Yum. We had this for dinner last night with some leftover boiled sweet potatoes.

Confession: I didn't actually use a recipe for dinner- I just made it up, but this recipe that I found is very similar to what I made up. Experiment with what you have, baby!

Try this recipe with local ingredients!
8 eggs
1/3 cup milk
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
2 meduim sweet potatoes (about 1 pound total), peeled, quartered lengthwise and thinly sliced
1 green onion, sliced
2 cups baby spinach
Fresh Italian (flat-leaf) parsley, chopped (approx 2 tbl spoons or to taste)
Bottled hot pepper sauce (optional)

You can sub the spinach for Swiss chard or kale! I also substituted 1/2 tsp dried thyme instead of parsley. You can also use leftover baked or boiled sweet potatoes, just cook them briefly- enough to reheat them.

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. (If using Swiss chard, cook 3 minutes or 5 minutes for kale.)

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.

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