Sweet Potato and Egg Skillet

Name: Sweet Potato and Egg Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 medium sweet potatoes, peeled and shredded (about 4 cups); 1 garlic clove, minced; 1/2 teaspoon salt, divided; 1/8 teaspoon dried thyme; 2 cups fresh baby spinach; 4 large eggs; 1/8 teaspoon coarsely ground pepper

I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast! This recipe originated with the purpose of feeding my family a healthy, hearty breakfast... and it worked! —Jeanne Larson, Mission Viejo, California

Ingredients

2 tablespoons butter
2 medium sweet potatoes, peeled and shredded (about 4 cups)
1 garlic clove, minced
1/2 teaspoon salt, divided
1/8 teaspoon dried thyme
2 cups fresh baby spinach
4 large eggs
1/8 teaspoon coarsely ground pepper

Directions

In a large cast-iron or other heavy skillet, heat butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes.
With the back of a spoon, make four wells in potato mixture. Break an egg in each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.

Test Kitchen tips

If you like your eggs sunny side up, leave the pan uncovered while they cook.

Break the eggs into a small dish before adding to the pan. It’s easier to remove stray shell pieces if they get into the egg.

Health Tip: With the sweet potatoes and spinach, this dish meets the daily requirement for vitamin A.

Nutrition Facts

1 serving: 224 calories, 11g fat (5g saturated fat), 201mg cholesterol, 433mg sodium, 24g carbohydrate (10g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat.

Originally published as Sweet Potato Egg Frittata in Simple & Delicious February/March 2018