Gluten-free sweet potato and herb scrambled eggs

Gluten-free sweet potato and herb scrambled eggs with egg, butter and chives: an easy, savoury recipe for a warm breakfast or a light lunch.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 12 min
• Total time: 17 min
• Calories: 340 kcal per serving
• Protein: 18 g
• Fat: 18 g
• Carbs: 28 g

Ingredients

• 3 organic eggs
• 1 sweet potato (about 150g)
• 1 tbsp butter
• 1 tbsp chives
• Salt
• Pepper

Method

You’ll need: frying pan · chopping board · knife

1. Peel the sweet potato and cut it into small cubes.
2. Melt the butter in a frying pan and fry the sweet potato over a medium heat until soft and lightly browned.
3. Whisk the eggs with salt and pepper and add them to the sweet potato cubes in the pan.
4. Let the eggs set slowly over a low heat, gently pushing the mixture from the outside to the centre so it stays creamy.
5. Cook a little longer until the eggs are just set and the sweet potato is well combined.
6. Transfer to a plate and sprinkle with chives.

Good to know

Sometimes it's the simple plates that carry you furthest. These scrambled eggs are warm, soft and pleasantly satisfying without feeling heavy.

Swaps

Butter → ghee (less lactose, can be heated to high temperatures); chives → parsley (also provides vitamin C and folate); sweet potato → squash (similarly mild, with fibre and carotenoids); butter → olive oil (more monounsaturated fats)

Allergens

Contains egg, and milk from the butter. Usually well suited to children if cooked soft and mildly seasoned; during pregnancy it's no concern as long as the eggs are fully set.