By Maisie St.+James
Heat a non-stick pan over medium heat and add 1 tsp of coconut oil.
Add the diced sweet potato to the pan. Season with a pinch of salt and black pepper. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender and slightly crispy on the edges.
Add the chopped bok choy and sliced scallion to the sweet potato in the pan. Stir and cook for another 3-4 minutes until the bok choy is wilted and the scallion is softened.
In a bowl, whisk the eggs with grated fresh ginger and a pinch of salt and black pepper.
Push the sweet potato mixture to one side of the pan and pour the egg mixture into the other side. Let it sit for a few seconds before gently stirring and scrambling the eggs until they are just set but still soft.
Combine the eggs with the sweet potato mixture in the pan and stir them gently together. Remove from heat.
Transfer the scrambled egg and sweet potato mixture to a plate. Serve with a lime wedge if desired for an extra fresh touch.
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By Maisie St.+James
This Breakfast Asian-Inspired Vegetarian recipe is ready in 30 minutes and features large eggs, sweet potato (peeled, diced), coconut oil and other delicious ingredients. Contains 350 calories total.
Heat a non-stick pan over medium heat and add 1 tsp of coconut oil.
Add the diced sweet potato to the pan. Season with a pinch of salt and black pepper. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender and slightly crispy on the edges.
Add the chopped bok choy and sliced scallion to the sweet potato in the pan. Stir and cook for another 3-4 minutes until the bok choy is wilted and the scallion is softened.
In a bowl, whisk the eggs with grated fresh ginger and a pinch of salt and black pepper.
Push the sweet potato mixture to one side of the pan and pour the egg mixture into the other side. Let it sit for a few seconds before gently stirring and scrambling the eggs until they are just set but still soft.
Combine the eggs with the sweet potato mixture in the pan and stir them gently together. Remove from heat.
Transfer the scrambled egg and sweet potato mixture to a plate. Serve with a lime wedge if desired for an extra fresh touch.
Calories per Serving: 350
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