Mexican Egg and Sweet Potato Breakfast Scramble
The recipe Mexican Egg and Sweet Potato Breakfast Scramble could satisfy your Mexican craving in roughly 15 minutes. For $1.6 per serving, you get a main course that serves 2. One portion of this dish contains about 23g of protein, 29g of fat, and a total of 515 calories. It is brought to you by Taste and Tell Blog. If you have pepper, fresh cilantro, tortilla chips, and a few other ingredients on hand, you can make it. 3716 people were glad they tried this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is great. If you like this recipe, take a look at these similar recipes: Sweet Potato & Avocado Egg Scramble… and Fave Five Friday.. Breakfast for Dinner ! ….Why not, Egg And Potato Breakfast Scramble, and Turkey Sausage, Chard & Sweet Potato Breakfast Scramble.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
4 eggs
fresh cilantro
1/4 cup milk
1 tablespoon olive oil
1/8 teaspoon pepper
1/4 cup salsa
1/4 teaspoon salt
1/2 cup shredded smoked cheddar
2 cups 1/4-inch diced sweet potatoes
1/4 cup tortilla chips
Equipment:
frying pan
whisk
Cooking instruction summary:
Heat the olive oil in a skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, until browned and tender, about 8 minutes. While the potatoes cook, whisk together the eggs, milk, salt and pepper. Once potatoes are tender, reduce the heat to medium-low. Pour the eggs over the potatoes in the skillet. Cook, gently pulling the eggs to the middle of the pan. When the eggs are almost set, remove from the heat and top with the cheese. Cover the pan until the cheese has melted.Serve the eggs and potatoes over the tortilla chips, and top with salsa and cilantro.
Step by step:
1. Heat the olive oil in a skillet over medium-high heat.
2. Add the sweet potatoes and cook, stirring occasionally, until browned and tender, about 8 minutes. While the potatoes cook, whisk together the eggs, milk, salt and pepper. Once potatoes are tender, reduce the heat to medium-low.
3. Pour the eggs over the potatoes in the skillet. Cook, gently pulling the eggs to the middle of the pan. When the eggs are almost set, remove from the heat and top with the cheese. Cover the pan until the cheese has melted.
4. Serve the eggs and potatoes over the tortilla chips, and top with salsa and cilantro.
Nutrition Information:
covered percent of daily need
