Description
A delicious and healthy dish made with sweet potatoes, eggs, and cheese.
Ingredients
Scale
- 1 medium sweet potato (shaved very thin, using a mandoline works best)
- 2 large eggs
- ¼ cup cottage cheese (good culture for the best texture)
- ¼ cup shredded cheddar cheese
- 2 tbsp diced yellow onion
- ¼ cup baby spinach (sliced)
- 2 tbsp cherry tomatoes (quartered)
- 1 tbsp olive oil or butter (for frying)
- ½ tsp salt
- ¼ tsp black pepper
- micro greens
- sliced avocado
- hot sauce, etc!
Instructions
- Heat olive oil in a nonstick skillet over medium heat. Add shaved sweet potatoes in an even layer, slightly overlapping and covering the entire skillet. You won’t use the entire sweet potato, just enough to cover the skillet fully. Cover and cook for 4-5 minutes, until tender and starting to crisp at the edges.
- In a bowl, whisk together eggs and cottage cheese until fully combined. You can also blend them if you don’t want cottage cheese curdles; season with salt and pepper.
- Reduce heat to medium-low. Pour egg mixture evenly over the sweet potatoes. Gently tilt the pan so eggs spread throughout. Cover once more to steam the eggs, about 1-3 minutes.
- When ready, using a large spatula, flip the entire egg like a pancake so the sweet potato side is facing up. Sprinkle cheese on one side, add on sliced spinach, tomatoes, and onions.
- Fold in half & flip once more. Cook for an additional 30 seconds.
- Serve immediately with avocado, herbs, or hot sauce. Enjoy!
Notes
- This dish can be customized with different vegetables or cheeses according to your preference.
- Using a mandoline ensures the sweet potatoes are sliced thinly for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 recipe
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 210mg