Description
Nutritious breakfast scramble with sweet potato, kale and smoked bacon.
Ingredients
- 2 teaspoons Olive Oil
- ½ whole Medium Sized Sweet Potato, Chopped Into 1/4″ Pieces
- ¼ whole Red Onion, Diced
- ⅛ cups Chicken Broth Or Water
- 3 stalks Kale, Stems Removed And Chopped, Leaves Chopped, Keep Stems And Leaves Separate
- 4 strips Thick Cut Smoked Bacon, Chopped
- 6 whole Eggs, Beaten
- Salt To Taste
Preparation
In a medium-sized skillet (use one with a lid because you’ll need it later, heat about two teaspoons of olive oil on medium heat.
Add the chopped sweet potato and onion and saute 3 or 4 minutes before adding a little liquid (some of the water or chicken broth) and covering the skillet.
In about 2 minutes, check to see if the liquid has burned off. If it has, add a little more and cover the skillet again. Repeat this several times until the sweet potato is softened, but still al dente (should be fork tender but not mushy).
Add the chopped kale stems. Saute another 3 to 5 minutes and add additional liquid if necessary.
Add the chopped bacon. Allow the bacon to cook to desired level of crisp. Then add the kale leaves. Allow kale leaves to steam for about 30 seconds before pouring the beaten eggs evenly over the meat and veggies.
This is where the technique comes in. Avoid the temptation to stir. Simply allow the skillet to sit for two to three minutes. Then, using a wooden spoon or spatula, begin flipping sections of the egg and veggies. Flip them over and into the same spot the section was before, but this way the other side will cook (similar to how you would fold whipped egg whites into a cake batter, just gently fold the scramble onto itself).
Once all sections have been flipped over, allow everything to sit and cook another 2 or 3 minutes. Repeat the flipping. Continue doing this until the egg is done to your liking. Add salt to taste.
Serve with your favorite toppings!
