Savory Egg and Sweet Potato Scramble

Ingredients

• 8 eggs
• 1/3 c Milk
• 1/2 tsp Ground cumin
• 1/4 tsp Salt
• 1/4 tsp Ground black pepper
• 1 Tbsp Butter
• 1 green onion, sliced
• 2 Medium sweet potatoes (about 1 pound total), peeled, quartered lengthwise and thinly sliced
• 2 cups baby spinach
• Fresh Italian (flat-leaf) parsley
• Bottled hot pepper sauce (optional)

Directions

1. In a medium bowl whisk together eggs, milk, cumin, salt, and pepper; set aside.
2. In a large skillet melt butter over medium heat. Add sweet potato and green onion. Cook, stirring occasionally until potatoes are lightly browned and just tender, about 8 minutes. Add spinach. Cook until slightly wilted, about 1 minute.
3. Pour egg mixture over potato mixture in skillet. Cook, without stirring, until the mixture begins to set on the bottom and around the edges. Lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until the egg mixture is cooked through but still glossy and moist. Sprinkle with fresh parsley. Remove from heat and serve at once. Pass bottled hot pepper sauce.