Monday, September 16, 2013

Nutritious and Filling Sweet Potato and Egg Breakfast Skillet

Chillier weather calls for heartier, more filling meals.  As certain fruits and vegetables are associated with particular seasons, late summer and fall ingredients fit with the more wholesome, belly-filling meals.  The sweet potato is one such ingredient that helps to "thicken" meals in a healthy manner.

Containing a low glycemic index and a substantial amount of fiber, potassium, magnesium vitamins A and C, and antioxidants, sweet potatoes are not only filling, but they are also extremely nourishing and nutritious, making them a remarkable addition to breakfast, lunch, or dinner. 

In order for your body to fully absorb all of the nutrients within the sweet potato, be sure to pair the sweet potato with healthy fats.  By combining eggs with this vibrant, scrumptious root vegetable in my Sweet Potato and Egg Breakfast Skillet, I have created a mouthwatering, healthy breakfast that will keep you nice and warm, in time for the change of seasons!

  • 1 sweet potato, cubed
  • 1 egg
  • 1 small yellow onion, chopped
  • handful of spinach - at least a full cup
  • 1/2 of a red bell pepper, chopped
  • 1-2 tbsp. fresh cilantro
  • 1 clove garlic, crushed
  • 1 tsp. rosemary
  • paprika, to taste
  • salt and pepper, to taste
  • enough butter/oil to coat a frying pan - I used about 2 tsps. total of Brummel & Brown Butter

Lightly coat a frying pan with the butter or olive oil of your choice and heat on medium heat.  Once the frying pan is hot, toss in the sweet potato cubes, onion, and red pepper.  Toss the vegetables around to lightly coat with the butter that's in the pan and sauté, stirring frequently to ensure the vegetables do not burn or stick to the pan.  Once the onions and sweet potato begin to soften, add in the garlic, cilantro, and rosemary.  Sprinkle in paprika and pepper to your liking and mix well.  When the onions caramelize and the sweet potatoes turn soft and begin to brown around the edges, mix in spinach.  Continue to sauté until the spinach wilts.  Remove the veggies from the frying pan and set aside.
Wipe the frying pan clean (or use a different one if you don't mind extra dishes!), heat up some more butter or oil, and then crack in an egg.  Fry the egg on medium-low heat.  When the whites of the egg first begin to solidify, dash on a little pepper, paprika, and salt.  Flip the egg when the edges start to curl up, and fry the egg on the other side until the yoke reaches your desired consistency.  Top the sweet potato vegetable mix with your egg and savor the flavors of this delicious breakfast skillet!
Stay cozy and warm, my friends! :)

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