Are you tired of boring, bland breakfasts that leave you feeling unsatisfied? Get ready to revolutionize your morning routine with this mouthwatering Egg and Sweet Potato Scramble that combines nutrition, flavor, and pure culinary magic! Packed with vibrant colors, incredible textures, and a perfect balance of protein and complex carbohydrates, this recipe is about to become your new breakfast obsession. Whether you're a busy professional, a fitness enthusiast, or simply someone who loves delicious food, this dish promises to elevate your breakfast game to extraordinary heights.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 large eggs
- 1 medium sweet potato, diced
- 1/4 cup bell pepper, diced
- 1/4 cup onion, diced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Begin by preparing all your ingredients. Peel the medium sweet potato and dice it into small cubes, about 1/2 inch in size. This will help it cook evenly.
- Next, dice the bell pepper and onion into small pieces. Set aside.
- In a medium bowl, crack the two large eggs and whisk them together until the yolks and whites are fully combined. Season with a pinch of salt and pepper to taste.
- Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to heat for about 1 minute until it shimmers.
- Add the diced sweet potato to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the sweet potato is tender and lightly browned. If the sweet potato starts to stick, you can add a splash of water to help steam it.
- Once the sweet potato is tender, add the diced bell pepper and onion to the skillet. Continue to cook for an additional 3-5 minutes, stirring frequently, until the vegetables are softened.
- Pour the whisked eggs over the cooked sweet potato and vegetable mixture in the skillet. Allow the eggs to sit for a few seconds before gently stirring to scramble them with the vegetables.
- Cook the egg mixture for about 2-3 minutes, stirring occasionally, until the eggs are fully cooked and fluffy. Make sure to scrape the bottom of the skillet to incorporate all ingredients.
- Once cooked, taste the scramble and adjust seasoning with additional salt and pepper if needed.
- Remove the skillet from heat and serve the egg and sweet potato scramble immediately. Enjoy it warm, either on its own or with toast on the side.
Tips
- Dice Sweet Potato Uniformly: Cut sweet potato cubes into consistent 1/2 inch sizes to ensure even cooking and prevent some pieces from being undercooked or overcooked.
- Use Non-Stick Skillet: A quality non-stick skillet prevents sticking and makes cleanup a breeze.
- Control Heat Carefully: Medium heat is crucial - too high will burn vegetables, too low won't achieve proper caramelization.
- Don't Overcrowd the Pan: Give ingredients space to brown properly, which enhances flavor development.
- Season Progressively: Add salt and pepper at different stages - when whisking eggs and after final cooking - to build layers of flavor.
- Optional Flavor Boosters: Consider adding herbs like fresh chives, thyme, or a sprinkle of smoked paprika for extra depth.
- Meal Prep Friendly: This recipe can be easily scaled up and stored in the refrigerator for quick reheating during busy mornings.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 190mg
