Mmmmm… breakfast. Who doesn’t like a good, hearty breakfast, especially on the weekend? Well the other day I came across this recipe from Skinnytaste, and knew I had to try my own take at it. And let me tell you, it turned out awesome – super filing and delicious! You can, of course, add whatever vegetables you’d like, but don’t leave out the sweet potato (so good!)


  • 5 large eggs
  • 4 large egg whites
  • sea salt, to taste
  • fresh black pepper, to taste
  • 2 oz low-fat goat cheese
  • 2 teaspoons olive oil
  • 1/2 red onion, finely chopped
  • 12 plum tomatoes, halved
  • 1 medium-large sweet potato, diced into small cubes
  • 1 tsp fresh or 1/2 tsp dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 cup roughly chopped kale



Preheat oven to 400°F.

Combine eggs and egg whites in a large bowl. Season with salt and pepper and beat until blended. Add goat cheese and stir.

Heat a 12-inch non-stick oven-safe skillet over medium heat – I used my Heritage Rock skillet – a cook’s dream! Add olive oil. When hot, add onions and cook until the onions have browned slightly, about 4-5 minutes. Add sweet potatoes, basil, garlic powder, paprika, and season with salt and pepper.

Cover, cooking the potatoes over medium-low heat, stirring occasionally, until soft – about 10 minutes.  Add kale and tomatoes and cook another 2 to 3 minutes.

Pour egg and cheese into the skillet, reducing the heat to low. Cook until you see the edges start to set – about 7 minutes.