Sweet potatoes, spinach and cumin add a fresh twist to scrambled eggs. Try these for breakfast, lunch or dinner!

Source: Midwest Living


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

258 calories; fat 13g; cholesterol 381mg; saturated fat 5g; carbohydrates 20g; mono fat 5g; poly fat 2g; insoluble fiber 3g; sugars 5g; protein 15g; vitamin a 13050.2IU; vitamin c 11.6mg; thiamin 0.1mg; riboflavin 0.5mg; niacin equivalents 0.6mg; vitamin b6 0.3mg; folate 113.4mcg; vitamin b12 1mcg; sodium 390mg; potassium 465mg; calcium 140mg; iron 3.5mg.