Sweet Potato And Kale Scrambled Eggs Recipes
SWEET POTATO AND KALE SCRAMBLED EGGS
I was given this recipe by my nutritionist/trainer. The sweet potato and salsa make a great flavor contrast. It's packed with protein.
Provided by Brian Jacobs
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk egg whites and eggs together in a bowl; add hot sauce and pepper.
- Heat coconut oil in a skillet over medium heat. Add sweet potato and kale; cook and stir until kale is wilted, about 5 minutes.
- Stir egg mixture into sweet potato mixture; cook, stirring constantly, until egg is cooked and set, about 5 minutes. Transfer egg mixture to serving plates and top with salsa.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 18.1 g, Cholesterol 186 mg, Fat 12.1 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 7.5 g, Sodium 799.7 mg, Sugar 6.9 g
SWEET POTATO AND EGG SKILLET
I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast...and it worked! -Jeanne Larson, Mission Viejo, California
Provided by Taste of Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes., With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.
Nutrition Facts : Calories 224 calories, Fat 11g fat (5g saturated fat), Cholesterol 201mg cholesterol, Sodium 433mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
SWEET POTATO AND KALE HASH WITH FRIED EGGS
Corned beef hash is one of my all-time-favorite diner breakfasts. This lightened-up version ditches the meat, swaps the white potato for sweet, and introduces a few fistfuls of healthy kale. Lunch is a dairy-free risotto that's as indulgent as those made with butter and parmesan, while dinner is an aromatic, filling, and flavorful vegetable chili that I like to serve it with extra jalapenos.
Provided by Michael Symon : Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Set a large skillet over medium-high heat. Add 2 tablespoons of the coconut oil, the sweet potato, and a pinch of salt and cook until the potatoes begin to soften and brown, about 5 minutes. Add the kale, bell pepper, scallion, cumin, paprika, a pinch of salt, and a twist of black pepper and cook until the kale wilts and softens, about 5 minutes. Taste, adding salt and pepper as needed.
- Meanwhile, in a small nonstick skillet, heat the remaining 1/2 tablespoon coconut oil over medium heat. When the pan is hot, carefully crack the eggs into the pan. Cover and cook until the whites are set but the yolks are still runny, about 3 minutes. Season with a pinch of salt and a twist of black pepper.
- Top the hash with the eggs and serve.
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