Herb and Sweet Potato Soft Scramble

In '1,000 Low-Calorie Recipes' by Jackie Newgent, RD'

• Ready In: 26 mins
• Serves: 4

Ingredients

• 4  large eggs
• 2  tablespoons  plain  almond milk or 2  tablespoons  light soymilk
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon fresh ground pepper (white or black)
• 1 1⁄2 teaspoons unsalted butter (or unrefined peanut oil)
• 1  large shallot, minced
• 1  large  cooked sweet potato, unpeeled, scrubbed, and diced
• 2  tablespoons  chopped fresh flat leaf parsley
• 2  tablespoons  chopped fresh chives
• 1  tablespoon  chopped fresh tarragon

Directions

1. Whisk together the eggs, almond milk, salt, and pepper in a small bowl; set aside.
2. Melt the butter in a large nonstick skillet over medium heat.
3. Add the shallot and saute until softened, about 3 minutes; stir in the sweet potato.
4. Decrease heat to med-low.
5. Pour in egg mixture and cook while scrambling until custard-like, about 3 minutes.
6. Remove from heat and immediately stir in the parsley, chives, and tarragon.
7. Adjust seasoning and serve.
8. Per serving, 140 calories, 6 g fat, 12 g carb, 2 g fiber, 8 g protein.