Sweet Potato Spanish Scramble
- 8 eggs
- 1/3 cup milk
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1 tbsp butter
- 1/4 tsp ground black pepper
- 2 medium sweet potatoes, peeled, quartered, and thinly sliced
- 1 green onion, diced
- 2 generous handfuls baby spinach
- fresh parsley, chopped
Add eggs, milk, cumin, salt, and pepper to your Whiskware Egg Mixer and whisk together.
Melt butter in a skillet over medium heat. Add potato and onion and cook, stirring occasionally, until potatoes are slightly tender and lightly browned.
Add spinach and cook for another minute, until spinach begins to wilt.
Pour egg mixture into skillet and let cook until mixture begins to set on bottom and around edges. Lift partially cooked eggs with a spatula to allow raw egg to flow onto the pan. Cook to desired degree of doneness, gently scrambling toward the end.
Top with fresh parsley and enjoy.
WHIP THIS UP WHEN: You want a warm-me-up, immune-boosting winter scramble that's sure to satisfy.
The Whiskware Egg Mixer whips up perfectly frothy
eggs in a flash, and features a built-in egg cracker, a removable egg
separator, and minimal mess.