Delicious and nutritious, this recipe will be your new fan favorite!
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
- 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.
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