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Herb and Sweet Potato Soft Scramble
In '1,000 Low-Calorie Recipes' by Jackie Newgent, RD'
tablespoons plain almond milk or 2 tablespoons light
fresh ground pepper
(white or black)
(or unrefined peanut oil)
large cooked sweet potato, unpeeled, scrubbed, and diced
tablespoons chopped fresh
flat leaf parsley
Whisk together the eggs, almond milk, salt, and pepper in a small bowl; set aside.
Melt the butter in a large nonstick skillet over medium heat.
Add the shallot and saute until softened, about 3 minutes; stir in the sweet potato.
Decrease heat to med-low.
Pour in egg mixture and cook while scrambling until custard-like, about 3 minutes.
Remove from heat and immediately stir in the parsley, chives, and tarragon.
Adjust seasoning and serve.
Per serving, 140 calories, 6 g fat, 12 g carb, 2 g fiber, 8 g protein.
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