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.