Most people know how to cook scrambled eggs. And when you decide to go Paleo, they quickly become your new best breakfast buddies! In fact, eggs manage to sneak their way into just about every meal of the day: sunny-side-up eggs for breakfast, hard-boiled eggs for snacks or in your lunch salad, fried eggs on your burgers and scrambled in your stir-fry… you’ll even find eggs secretly disguised in your favorite grain-free desserts!
But nobody likes to have the same thing every day. Okay, well maybe some people do… but it’s nice to be able to treat yourself to something different every once in a while. And what many folks struggle with is how to dress up simple scrambled eggs in a way that feels like an escape from a day-in-and-day-out breakfast rut. You know, just to make them a little fancier than usual, and to keep your taste buds guessing!
This down-to-earth recipe uses colorful, garden-fresh veggies and simple seasonings to make a decadent breakfast scramble that’s not only easy to assemble, but also better-tasting and way more nutritious than any you’ve ever had served at a restaurant. Plus the protein-packed eggs, fiber and starch from the potatoes, and essential vitamins and nutrients from the spinach will help to keep you feeling full and perky until lunch time! Who can argue with that??
Although this recipe is enough for one person, it could easily be doubled for two, or even quadrupled for a weekend family breakfast! You’ll just need a larger skillet or the patience to cook a few batches. ;) But if you’re just cooking solo, then this dish is prepped and ready to eat in less than 15 minutes. Huzzah!
I have to admit, this simple scramble made me feel very relaxed but also ready to tackle the rest of the day! It was savory, but also a tad sweet from the potatoes, and finger-lickin’ good, if we’re being honest! There’s something about the combination of the rosemary, salt, and pepper in the sweet potatoes, with the fresh flavors from the spinach and scallions in the eggs, that just makes this dish feel very comforting and “homey”. It made me feel good.
Here’s a genius way to amp up your weekday morning breakfast routine with the help of this recipe: do the prep work of slicing the veggies ahead of time, perhaps the night before. Store everything in an airtight container in the refrigerator and then, in the morning before work, you can have a completely nutritious meal ready to be cooked in no time at all!
Share your thoughts… how do YOU like your eggs in the morning?
- Very finely dice the sweet potato. Roughly chop the baby spinach, and slice the green scallion into little pieces.
- Whisk the eggs together, and then add the spinach and scallions to it. Whisk again to combine. Set aside.
- Heat a medium size skillet over medium heat. Melt 1 tbsp of the grass-fed butter (or ghee) in the skillet.
- Add the sweet potato dice, rosemary, sea salt, and ground black pepper to the pan. Stir to coat the sweet potatoes in the the butter and seasonings, and cover the skillet with a lid for 5 to 6 minutes. Briefly stir the potatoes once or twice during that time.
- Once the sweet potatoes are cooked through, push them to the side of the pan. Add the second tablespoon of grass-fed butter or ghee to the empty side, and give it a few seconds to melt.
- Add the egg, spinach, and scallion mixture to the buttered side of the pan. Scramble the eggs to your liking, or approximately 1 to 2 minutes.
- When the eggs are done cooking, remove skillet from heat and transfer to a plate.
- Serve immediately.
© Cook Like a Cavewoman! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.