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




  • 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; 13 g total fat; 381 mg cholesterol; 390 mg sodium. 20 g carbohydrates; 15 g protein;