Paleo Scrambled Eggs with Potatoes
Elevate your breakfast game with this nourishing and flavorful Paleo Scrambled Eggs with Potatoes, a perfect blend of protein, veggies, and healthy fats. This wholesome recipe features fluffy scrambled eggs infused with the creamy richness of unsweetened almond milk, paired with tender, golden-brown sweet potatoes sautéed in coconut oil for a subtle hint of sweetness. Fresh spinach adds a vibrant pop of color and nutrients, while a sprinkle of chives brings a fresh, herbaceous finish. Ready in just 30 minutes, this paleo-friendly dish is gluten-free, dairy-free, and packed with wholesome ingredients to fuel your morning. Whether you're following a paleo diet or simply seeking a hearty, nutrient-packed start to your day, this recipe is an easy, delicious choice!
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Ingredients
- 4 large eggs
- 1 medium sweet potato
- 2 tablespoons coconut oil
- 1 cup fresh spinach
- 2 tablespoons unsweetened almond milk
- 2 tablespoons fresh chives
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Peel and dice the sweet potato into small cubes, about 1/2-inch in size for even cooking.
Step 2
Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat.
Step 3
Add the diced sweet potato to the skillet and cook for 10-12 minutes, stirring occasionally, until they are tender and golden brown.
Step 4
While the potatoes are cooking, crack the eggs into a mixing bowl. Add the unsweetened almond milk, salt, and black pepper. Whisk the mixture until the yolks and whites are combined and slightly frothy.
Step 5
Once the sweet potatoes are cooked, add the fresh spinach to the skillet and sauté for about 1-2 minutes until wilted. Remove the mixture from the skillet and set aside.
Step 6
Add the remaining 1 tablespoon of coconut oil to the skillet and reduce the heat to low.
Step 7
Pour the egg mixture into the skillet and let it cook gently. As the eggs begin to set, use a spatula to scrape the bottom of the skillet, creating soft folds. Continue this process, slowly scrambling the eggs for about 3-4 minutes or until just set but still soft.
Step 8
Return the sweet potato and spinach mixture to the skillet, folding it gently into the scrambled eggs.
Step 9
Remove from heat and serve immediately, garnished with chopped fresh chives.
Nutrition Facts
| Serving size | (425.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 657.1 |
| Total Fat 48.3g | 0% |
| Saturated Fat 29.1g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 744mg | 0% |
| Sodium 1573.9mg | 0% |
| Total Carbohydrate 31.9g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 5.4g | |
| Protein 27.1g | 0% |
| Vitamin D 171.0IU | 0% |
| Calcium 238.0mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 740.0mg | 0% |
Source of Calories