2 Serves
35 Mins
Heat olive oil in a skillet over medium heat. Add the chopped sweet potato and sauté for 3 to 4 minutes.
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ItalianVitamin E
4 mg / 15 mgVitamin K
1578 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
4 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
363 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
356 mg / 420 mgPhosphorus
547 mg / 1,250 mgPotassium
3727 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
188 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
8 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Add a small splash of water to the skillet and cover. Steam for 2 minutes, repeating the process until the sweet potatoes are tender but still al dente.
Add the mushrooms and chopped Swiss chard stems to the skillet. Sauté for 3 to 5 minutes, adding more water if necessary to prevent sticking.
Push the vegetables to one side of the skillet. Add the breakfast sausage to the empty side and brown, breaking it apart with a wooden spoon until fully cooked.
Stir in the green onions and Swiss chard leaves, allowing them to steam for 30 seconds.
Pour the whisked eggs and egg whites evenly over the mixture. Let sit undisturbed for 2 to 3 minutes to set.
Gently fold the scramble onto itself using a spatula. Let sit for another 2 to 3 minutes, then repeat the folding process until the eggs are fully cooked to your preference.
4
g19
g43
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