Good morning Beauties! Have you ever had a left over sweet potato or yam from dinner and didn’t know what to do with it? Might we suggest a Sweet potato scramble? Sweet potatoes are nutritious, delicious, and not just meant for dinner and dessert anymore. That’s right, darlings, they have made their way into our breakfasts! Sweet potatoes and eggs are a match made in nutrition Heaven. Since vitamin A is a fat-soluble vitamin the vitamin A in sweet potatoes is better absorbed with the healthy fat that eggs supply. It’s like they were meant to be!
If you’re gluten-free, you know simply eating eggs in the morning doesn’t quite give you that long lasting energy like it did when you paired it with a piece of whole grain toast or english muffin. However, the addition of the sweet potatoes adds those complex carbohydrates, fiber, and extra calories needed to sustain you through those late morning hunger pangs; and not to mention, it’s delicious!
Since glistening is what we strive for, we added in some sauteed onions and bell peppers too. The sulphur-containing compounds within onions have been shown to support cardiovascular health, and, if eaten daily, onions may also increase bone density. Bell peppers provide an outstanding amount of anti-oxidant and anti-inflammatory properties. Additionally, they are an excellent source of vitamin c which is involved in collagen production, vitamin A which is known to combat acne, and vitamin B6 which is involved in protein and fat metabolism. Sweet potatoes add even more anti-oxidants, anti-inflammatory nutrients and have blood sugar-regulating properties.
With a breakfast this nutritious, you’ll be glistening all day long!
The Glisten Girls
- 2 cage-free organic eggs
- 1 tsp olive oil
- ½ bell pepper, diced
- 1 Tbsp yellow onions, finely diced
- ½ cooked yam or sweet potato, diced
- ¼ zucchini, diced
- Salt and pepper, to taste
- Fresh thyme, optional
- Dice all vegetables.
- Heat up olive oil in a medium saute pan.
- Add all vegetables except for the sweet potato and cook until the onions are translucent and the vegetables are tender; add sweet potato.
- Crack eggs and whip with a fork.
- Pour over the veggie mixture and cook until fluffy.
- Slice other half of sweet potato and heat in a little olive oil, if desired.
- Season with salt, pepper, and thyme (optional).
- Garnish with fresh herbs if you're feeling fancy!