Herb and Sweet Potato Soft Scramble |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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In '1,000 Low-Calorie Recipes' by Jackie Newgent, RD' Ingredients:
4 large eggs |
2 tablespoons plain almond milk or 2 tablespoons light soymilk |
1/4 teaspoon sea salt |
1/4 teaspoon fresh ground pepper (white or black) |
1 1/2 teaspoons unsalted butter (or unrefined peanut oil) |
1 large shallot, minced |
1 large cooked sweet potato, unpeeled, scrubbed, and diced |
2 tablespoons chopped fresh flat leaf parsley |
2 tablespoons chopped fresh chives |
1 tablespoon chopped fresh tarragon |
Directions:
1. Whisk together the eggs, almond milk, salt, and pepper in a small bowl; set aside.
2. Melt the butter in a large nonstick skillet over medium heat.
3. Add the shallot and saute until softened, about 3 minutes; stir in the sweet potato.
4. Decrease heat to med-low.
5. Pour in egg mixture and cook while scrambling until custard-like, about 3 minutes.
6. Remove from heat and immediately stir in the parsley, chives, and tarragon.
7. Adjust seasoning and serve.
8. Per serving, 140 calories, 6 g fat, 12 g carb, 2 g fiber, 8 g protein.
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