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Sunday, June 14 2015

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      medium 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)
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.

Per Serving: cal. (kcal) 258, Fat, total (g) 13, chol. (mg) 381, sat. fat (g) 5, carb. (g) 20, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 15, vit. A (IU) 13050.15, vit. C (mg) 11.6, Thiamin (mg) 0.11, Riboflavin (mg) 0.55, Niacin (mg) 0.57, Pyridoxine (Vit. B6) (mg) 0.34, Folate (µg) 113.43, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 390, Potassium (mg) 465, calcium (mg) 140, iron (mg) 3.46, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:46 am   |  Permalink   |  0 Comments  |  Email

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