Sweet Potato & Red Onion Breakfast Skillet
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This skillet-top sweet potato & red onion breakfast is one of my favorite go-to meals. It really can be made for any meal, but why not incorporate some more veggies into your breakfast?
This recipe can be made ahead of time by cooking the vegetables and storing them in the fridge. When you are ready to eat, cook two eggs in the skillet, then add to the reheated vegetables.
Recipe Profile:
Mediterranean diet
Paleo
Whole30
Vegetarian
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A Healthy, Budget-Friendly Breakfast
I love cooking with sweet potatoes and red onion because they are so budget-friendly! Add some eggs for protein and you have a great budget-friendly meal for any time of day.
Included in this recipe are some superfoods worth highlighting:
Sweet Potatoes are high in Vitamin A (which supports eye health), Vitamin C, Vitamin B6, Manganese and Potassium. They are high in fiber (6.6 grams per cup) that support a healthy gut and are rich in antioxidants that reduce the risk of developing cancer and heart disease. They also help to keep you blood sugar levels balanced, helping to prevent that mid-afternoon energy crash.
Red onions are antioxidant powerhouses that protect your cells from damage, supports your immune system and nerve function, and aids in red blood cell production. Their anti-inflammatory properties lower your risk of developing heart disease, high blood pressure, and blood clots, and they support healthy cholesterol levels.
Eggs are a complete protein, which means they contain all nine essential amino acids the body needs each day. They are high in protein, phosphorus, and antioxidants, and the selenium and Vitamin 12 found in eggs helps support your mood. Eggs are high in good cholesterol, which help to support heart health and lower triglyceride levels, and they have been found to decrease your risk of having a stroke. (reference)
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How to Prepare This Sweet Potato & Red Onion Breakfast Skillet
Ingredients:
1½ Tablespoon ghee
1 large sweet potato, washed and cubed (about 2 cups worth)
½ red onion, diced
1 clove of garlic
2 cups spinach
4 eggs
1 tsp dried rosemary
salt & pepper to taste
Directions:
In a skillet, add the ghee, diced sweet potatoes, red onion and garlic cloves. Cook on medium heat until the vegetables are soft.
Add the spinach and mix thoroughly, allowing the spinach to become soft.
Crack the eggs and add to the top of the vegetables.
If you want your yolk to cook through, cover the skillet with a lid and allow to cook for about 5 minutes.
If you want your yolks to be "runny," do not cover with a lid.
Season with rosemary, salt and pepper, and serve immediately.
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