Hi there! Happy Tuesday to you. I hope your week was started off on a great note. Mine is alright. The weather really made yesterday quite crummy. It was pouring the whole day and then there was a really bad accident on my ride home so what normally is a 20 minute drive to and from work was now an hour drive home. It was so frustrating! I haven’t had traffic like that since I left my other job. It was very annoying especially when you just want to get home after a long day of work. I got through it though. Oh, and I am happy to mention that I ended up getting my free Dunkin Donuts coffee! Let’s just hope that the Eagles can win again on Sunday!
So while browsing Better Homes and Gardens magazine the other day, I came across a recipe that I thought sounded interesting and really wanted to make it. So we decided that last night would be the perfect night to make it. There is nothing like a rainy miserable night to make you want to have comfort food. That is exactly what we did!
Savory Egg and Sweet Potato Scramble – Makes 4 servings
1/3 cup milk
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. butter
2 medium sweet potatoes, peeled, quartered lengthwise, and thinly sliced
1 green onion, sliced
2 cups baby spinach
In a medium bowl whisk together eggs, milk, cumin, salt, and pepper. Set aside.
In a large skillet, melt butter over medium heat. Add sweet potatoes and green onion. Cook, stirring occasionally until potatoes are almost tender, about 8 minutes. Add spinach. Cook until slightly wilted, about 1 minute.
Pour egg mixture over potatoes in skillet. Cook, without stirring, until mixture begins to set on bottom and around edges. Lift and fold partially cooked egg mixture, allowing the uncooked portion to flow underneath. Continue cooking for 2 to 3 minutes more or until egg mixture is cooked through but still moist. Remove from heat and serve at once.
I thought this egg scramble was very different. I liked that it had spinach and eggs in it. I also really liked the green onion. I don’t know why I never cook with green onions. I love the way that they smell and taste. I think they add so much flavor to anything you put it in. I’m going to have to use it from now on. I thought there was a little too much cumin for my liking. I think next time I would eliminate that altogether and use a different spice. I like cumin in Mexican cooking but I thought it was strange in this type of meal.
I thought by adding ketchup, it kind of eliminated the strong taste of cumin and that was fine by me. I was glad that this meal made leftovers. We will be enjoying them again tonight. I love meals that leave leftovers. It makes preparing dinner the next night super easy!
Do you like green onions? Are you a fan of eggs cooked in a savory way like this meal?