Sunday, August 4, 2013

Sweet Potato Egg Scramble

Morning everyone.

When I was growing up, I remember having some pretty incredible egg scrambles for breakfast on the weekends. In a previous lifetime, aka when he was a teenager, my Dad worked for Coco's in the kitchen. He has always made some of the best egg breakfasts, including one I will never forget which had rice, green peppers, and cream cheese inside an enormous egg scramble.

Eggs have experienced a resurgence in my diet as of late and I've been really enjoying making huge skillet brunches on the weekend to power myself and Dr Boyfriend through some monstrous workouts.

Here's a quick snap of today's skillet.

Sorry Dad, this one may have topped green peppers, rice, and cream cheese.

Sweet Potato Skillet (serves 3), ~25 minutes

1 large sweet potato (7 in long by 2 in diameter), diced

1t garlic&onion seasoning (or 1/2t each)
1T dried parsley

1 cup cherry tomatoes, halved
2oz Cracker Barrel Mediterranean Herb cheese, diced
1 bulb of green onions (about 4 stalks), sliced

Heat EVOO in skillet, add diced sweet potato and seasoning when the oil has started to ripple, cook until browned, about 10 min
Add halved cherry tomatoes, cook an additional 2-3 minutes
Add eggs and cook until desired doneness, another 8-10 minutes
Remove from heat and fold in diced cheese
Garnish with green onions

Nutritional Information (I got this by entering the ingredients into MyFitnessPal)
Per serving: 399 calories, 17g carbs, 21g fat, 30g protein

Since I am running out the door for a workout and this recipe was lightish on carbs, I paired this enormous scramble with some butter&honey grits. So, freakin delicious!

This new recipe and blog layout is all for me today, I'm off to Gold's!

Let me know in the comments:
What do you think of the new blog look?
Will you try this egg scramble??

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