This Sweet Potato Veggie Scramble actually happened by happy accident. I love to make healthy breakfast scrambles with everything I have in my refrigerator and pantry and often I will add a bit of potato. However one day when I was out of regular potatoes and only had sweet potatoes, I decided to substitute those. I discovered I liked them even better than regular potatoes! Feel free to add whatever sounds good to you!
- 1/3 c. sweet potato, chopped into bite size pieces (put rest in Ziplock bag for another day)
- 4 T. onion, finely chopped (use more or less depending on your taste)
- 3 stalks asparagus, chopped into bite size pieces
- 5–6 mushrooms, chopped
- 1/2 red/yellow bell pepper, chopped into bite size pieces
- 1 clove garlic, minced
- 1 T. bacon pieces (I use Kirkland bacon bits)
- 1 kale leaf – ribbing removed and shredded
- 2 T. cheddar cheese
- 1 egg, scramble in a dish, optional – try it without!
- olive oil spray
- kosher salt to taste
- freshly ground pepper to taste
- Chop the sweet potatoes into finely chopped pieces. Place in a bowl, dampen a paper towel and cover potatoes. Microwave for about 2 minutes.
- Spray a non stick pan with olive oil spray. Heat on medium heat until hot. Add onions, asparagus, mushrooms, and bell peppers. When potatoes are finished from the microwave, add them to the skillet. Sauté until tender. Use more olive oil spray if needed. Turn heat to low.
- Add garlic, bacon, shredded kale, and egg (optional).
- Cook only until egg is almost done, add cheese and serve immediately.
If you’re really trying to cut points, you could omit the sweet potatoes and egg (saves 3 points) and just use lots of veggies, 1 T. bacon and cheese. I wouldn’t skimp on the bacon and cheese though, it really makes the dish.