I am a big fan of breakfast. It's the start to the day and quite honestly, sometimes my biggest meal! As much as I like breakfast, though, a lot of it is carb-heavy, butter-drenched, mimosa-filled not for everyday meals! So, as much as I like banana and walnut French toast or lobster eggs Benedict, I need something a little bit more practical. Hence, sweet potato scrambled eggs with fresh garden vegetables!
This sweet potato scrambled eggs recipe combines summer vegetables that are currently ripening in my garden. Actually a little bit too ripe, if you can see the bell pepper is starting to turn and must be used immediately! So, this was a perfect pair this morning.
It's a quick and easy recipe to make. I like dishes that can be tossed together in no time, particularly when I'm on the run. But don't want to sacrifice taste in the process.
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Variations of Sweet Potato Scrambled Eggs w/ Garden Vegetables
One of my favorite things about cooking is just looking at what's ripening in the garden or in season in the grocery store or farmer's market. I tend to build a lot of meals out of what I have on hand and figuring out what to do with it! There are times when I have a specific recipe in mind and have to go in search of ingredients. But a lot of the time, I do like start with the produce and build from there.
This is a great recipe to experiment with and substitute what you have on hand to make breakfast uniquely yours! Eggs and vegetables are incredibly versatile. I'll use them in everything from scrambled eggs and salads to curries and burritos.
A staple breakfast recipe that works with whatever produce you have on hand. Perfect for utilizing leftovers or finding something new and fun to start the day with. I topped these scrambled eggs with sweet potatoes and homegrown bell peppers, cherry tomatoes and banana peppers.
Preheat a skillet on medium with a splash of olive oil.I use a cast iron skillet and don't need a lot of oil. Particularly because sweet potatoes don't absorb as much oil as other types of potatoes do. If you're using another type of skillet, you might need more oil. I like to start with a very thin layer, just enough to cover the skillet, and then add more as needed while cooking.
Meanwhile, dice the sweet potato and bell pepper. I cut the sweet potatoes into 6 slices, like a pizza. This is how I end up with triangles. But you can chop them however you like.
Add sweet potato and bell pepper to skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned. Making sure to stir frequently.If it browns too quickly, add more oil and lower the temperature. If it doesn't brown quickly enough, increase the heat.
Once cooked, add salt and pepper to taste and set aside.
Prepare Toppings
Dice tomatoes and banana peppers. Set aside.You want to make sure to do this before cooking the eggs. This makes sure that the eggs stay warm, but that the tomatoes don't dry out. This likely isn't a problem in the winter, but on a swelteringly hot day in the summer may be of some concern!
Scramble Eggs
Add oil to a skillet and preheat a over medium-high heat.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Like with the sweet potatoes, use just enough so that your eggs don't stick.
Crack eggs into a bowl and whisk until fluffy.
Add eggs to the pan. Move them around gently with a spatula, making sure that they cook evenly. Stirring more constantly will result in runnier eggs. Stirring less vigorously will result in thicker eggs, but you may need to flip them to cook evenly.
Continue to gently move the eggs around until barely cooked. This should only take a couple of minutes. Remove from heat when the eggs begin to form and are no longer runny.
Assemble Plate
Place sweet potato and bell pepper on a plate. Add eggs. Top with tomatoes and banana peppers.
Serve immediately.
Tips, Tricks, & Notes
Scrambled eggs are so fundamental that we often don't really think about it. But there truly is an art on how to scramble eggs! And there are some very easy pitfalls to fall into that are easily avoided. For tips and tricks, check out my article on The Fundamentals of How to Scramble Eggs.
This Page Contains Edited Images
As a general rule, I don't like to edit my images and I am firmly against alteration of images in food blogs. It's not something that we generally think about when it comes to recipes. But food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm as anything else! Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes.
Because of this, I try very hard not to alter any of my photos. I like to take photos with natural sunlight during the day. Ordinarily this is very true to color and I don't edit the photos at all. However, since my place is very warm with a lot of yellow lighting, sometimes my camera overcompensates and ends up with an unnatural blue tone. In the following images on this page, I adjusted the levels and hue to try and make this more true to color. In the interest of transparency, these are the before and after photos.
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