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Nutritious breakfast scramble with sweet potato, kale and smoked bacon.
In a medium-sized skillet (use one with a lid because you’ll need it later, heat about two teaspoons of olive oil on medium heat.
Add the chopped sweet potato and onion and saute 3 or 4 minutes before adding a little liquid (some of the water or chicken broth) and covering the skillet.
In about 2 minutes, check to see if the liquid has burned off. If it has, add a little more and cover the skillet again. Repeat this several times until the sweet potato is softened, but still al dente (should be fork tender but not mushy).
Add the chopped kale stems. Saute another 3 to 5 minutes and add additional liquid if necessary.
Add the chopped bacon. Allow the bacon to cook to desired level of crisp. Then add the kale leaves. Allow kale leaves to steam for about 30 seconds before pouring the beaten eggs evenly over the meat and veggies.
This is where the technique comes in. Avoid the temptation to stir. Simply allow the skillet to sit for two to three minutes. Then, using a wooden spoon or spatula, begin flipping sections of the egg and veggies. Flip them over and into the same spot the section was before, but this way the other side will cook (similar to how you would fold whipped egg whites into a cake batter, just gently fold the scramble onto itself).
Once all sections have been flipped over, allow everything to sit and cook another 2 or 3 minutes. Repeat the flipping. Continue doing this until the egg is done to your liking. Add salt to taste.
Serve with your favorite toppings!
Easy breakfast sandwich you just cook in the broiler in a few minutes! Also great on a whole grain bagel.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!