Turkey Sausage, Chard & Sweet Potato Breakfast Scramble

In a medium-sized skillet, heat about two teaspoons of olive oil on medium heat. Add the chopped sweet potato and sauté 3 or 4 minutes before adding a little liquid and covering the skillet. In about 2 minutes, check to see if the liquid has burned off. If it has, add a little more liquid and cover again. Repeat this several times until the sweet potato is softened, but still al dente. Add the mushrooms and the chopped chard stems (you’ll use the leaves later). Sauté another 3 to 5 minutes and add additional liquid if necessary.

Move the veggies to one side of the skillet with a wooden spoon and add the ground breakfast sausage. Brown the meat and use the wooden spoon to break it apart. Continue sautéing until the sausage is cooked all the way through.

Immediately add the green onion and chard leaves, stirring to combine everything. Allow this to steam for about 30 seconds before pouring the beaten egg 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 egg and veggies (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 fully cooked

Serve with your favorite toppings, such as salsa, guacamole, cheese, and/or plain Greek yogurt!