Why You’ll Love This Veggie Scramble with Sweet Potato
- It’s a complete meal in one pan. You get your protein, your complex carbs, and your veggies all cooking together harmoniously. No need for separate sides—this scramble stands proudly on its own.
- The texture is absolutely dreamy. The soft, fluffy eggs contrast beautifully with the tender-yet-firm sweet potato cubes and the slight crunch from the peppers and onions. Every single bite is interesting.
- It’s endlessly customizable. Not a fan of bell peppers? Swap in mushrooms. Want a little heat? Throw in some diced jalapeño. This recipe is a fantastic template for using up whatever veggies you have lurking in the fridge.
- It reheats like a dream. Honestly, it might even be better the next day. The flavors have more time to mingle, making it a perfect make-ahead option for busy weeks.
Ingredients & Tools
- 1 medium sweet potato (about 300g), peeled and diced into ½-inch cubes
- 1 tbsp olive oil or avocado oil
- ½ red onion, diced
- 1 red bell pepper, diced
- 2 handfuls fresh spinach
- 4 large eggs
- 2 tbsp milk or plant-based milk (optional, for extra fluffiness)
- ¼ cup crumbled feta cheese (optional, but highly recommended)
- 1 tbsp fresh chives or parsley, chopped
- To taste: salt, black pepper, smoked paprika
Tools: A good non-stick or well-seasoned cast-iron skillet (around 10-12 inches is perfect), a sharp knife, a cutting board, and a spatula.
The sweet potato is the real star here, providing a lovely sweetness that balances the savory eggs and salty feta. Don’t skip the smoked paprika—it adds a subtle, smoky depth that really ties everything together. A little goes a long way!
Serves: 2 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Dice your sweet potato evenly. This is probably the most important step for success. If the cubes are all different sizes, some will be mushy while others are still hard. Aim for a consistent ½-inch dice so they cook at the same rate.
- Don’t overcrowd the pan when cooking the sweet potato. You want them to caramelize and brown, not steam. If your skillet is on the smaller side, cook the sweet potato in two batches to ensure they get that lovely golden color.
- Have all your veggies prepped and ready to go. This is a relatively quick-cooking dish once you start, so having your “mise en place” (everything in its place) makes the process smooth and stress-free.
- Whisk your eggs well. Really beat them until they’re uniform in color and slightly frothy. This incorporates air and is the secret to a light, fluffy scramble, especially if you’re adding that splash of milk.
How to Make Veggie Scramble with Sweet Potato
Step 1: Start by prepping your sweet potato. Give it a good peel, then dice it into those consistent ½-inch cubes. This is your foundation, so take your time here. While you’re at it, dice the onion and bell pepper, and chop your herbs. Crack the eggs into a bowl, add the milk (if using), a good pinch of salt, and a grind of black pepper. Whisk them vigorously until well combined.
Step 2: Heat the oil in your skillet over medium heat. Once the oil shimmers, add the sweet potato cubes and a pinch of salt. Spread them out in a single layer and let them cook, undisturbed, for about 4-5 minutes to get some color on one side. Then, give them a stir and continue cooking for another 8-10 minutes, stirring occasionally, until they are tender and easily pierced with a fork. You’ll notice the edges will start to caramelize beautifully.
Step 3: Add the diced red onion and bell pepper to the skillet with the sweet potato. Cook for another 4-5 minutes, until the onions have softened and become translucent and the peppers have lost their raw bite. The aroma at this point is just incredible—sweet and savory all at once.
Step 4: Now for the spinach! Pile those two handfuls right on top. It will look like a lot, but it wilts down dramatically. Stir it continuously for about a minute until it’s just wilted and bright green. Sprinkle in the smoked paprika and give everything one final good stir to combine.
Step 5: Reduce the heat to low. Pour the whisked eggs evenly over the vegetable mixture in the skillet. Let them sit for about 30 seconds to just start setting on the bottom. Then, using your spatula, gently push the eggs from the edges toward the center, tilting the pan to let the uncooked egg run into the empty space.
Step 6: Continue this gentle pushing and tilting motion. The trick is to create soft, large curds. You’re not making an omelette, so don’t stir aggressively. When the eggs are about 90% cooked—still a bit wet on top—turn off the heat. The residual heat will finish cooking them perfectly, preventing dry, rubbery eggs.
Step 7: Immediately fold in the crumbled feta cheese and most of your fresh herbs, reserving a little for garnish. Give it one or two gentle folds to distribute everything. Taste and adjust seasoning with more salt or pepper if needed.
Step 8: Serve your gorgeous scramble right away, directly from the skillet if you’re feeling rustic! Garnish with the remaining fresh herbs for a pop of color and freshness.
Serving Suggestions
Complementary Dishes
- Buttery sourdough toast — The ultimate vehicle for scooping up every last bit of scramble. The tangy, chewy bread is a perfect textural contrast.
- A simple side of sliced avocado — For a dose of creamy, healthy fats that makes the meal feel even more luxurious and satisfying.
- Crunchy roasted potatoes or hash browns — If you’re going for a full-on brunch feast, you can never have too many potatoes. It adds another layer of cozy comfort.
Drinks
- A freshly squeezed grapefruit juice — The bright, citrusy acidity cuts through the richness of the eggs and cheese beautifully.
- A hot cup of English Breakfast tea — The bold, malty notes of the tea are a classic, comforting pairing that just feels right.
- A crisp, dry sparkling water with lemon — For a light, refreshing option that cleanses the palate between bites.
Something Sweet
- A warm berry crumble — The sweet and tart berries after the savory scramble is a match made in brunch heaven.
- A slice of lemon poppy seed loaf — It’s not too heavy, and the zesty lemon flavor provides a lovely, bright finish.
- A few squares of dark chocolate with sea salt — A simple, elegant way to end the meal on a slightly sweet note.
Top Mistakes to Avoid
- Mistake: Cooking the sweet potato with the other veggies from the start. Sweet potato takes much longer to cook than onions or peppers. If you add them all at once, you’ll end up with either undercooked potato or mushy, overcooked vegetables. Cook the potato first until it’s nearly done.
- Mistake: Using high heat for the eggs. High heat is the enemy of fluffy eggs! It makes them tough and watery. Low and slow is the way to go for creamy, delicate curds. Patience is key here.
- Mistake: Over-stirring the scramble. Constant, aggressive stirring breaks the eggs down into tiny, dry curds. Instead, use that gentle push-and-tilt method to create lovely, large, soft folds.
- Mistake: Adding salt to the eggs too early. If you salt the raw egg mixture and let it sit for a long time before cooking, it can break down the proteins and make the eggs a bit watery. It’s best to whisk the salt in right before you’re ready to cook, or season well at the end.
Expert Tips
- Tip: Par-cook your sweet potato. If you’re really in a rush, you can microwave the diced sweet potato for 2-3 minutes before adding it to the skillet. This will significantly reduce its cooking time, getting you to the finish line faster.
- Tip: Add a pinch of turmeric. For a gorgeous golden color and a subtle earthy flavor, whisk a quarter teaspoon of turmeric into your eggs. It looks beautiful and adds an extra nutrient boost.
- Tip: Let your eggs come to room temperature. Taking your eggs out of the fridge 15-20 minutes before cooking can help them cook more evenly and fluff up a bit more. Cold eggs can sometimes cause the pan’s temperature to drop.
- Tip: Finish with a drizzle. Right before serving, a tiny drizzle of a good quality extra virgin olive oil or even a hot sauce like sriracha or cholula over the top adds a fantastic final layer of flavor and richness.
FAQs
Can I make this recipe vegan?
Absolutely! The eggs are the trickiest part to replace, but it can be done. For a “tofu scramble” version, crumble a block of firm tofu into the skillet after the vegetables are cooked. Sauté it with a tablespoon of nutritional yeast (for a cheesy flavor), a pinch of turmeric (for color), and a splash of soy sauce or tamari. You’ll miss the fluffiness of eggs, but you’ll get a delicious, high-protein vegan breakfast that captures all the other great flavors of the dish.
How should I store and reheat leftovers?
Let the scramble cool completely, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, the microwave is actually your best bet for retaining moisture. Sprinkle a few drops of water over the scramble and heat it in 30-second intervals, stirring in between, until warmed through. You can also reheat it gently in a skillet over low heat, but be careful not to overcook it and dry it out.
What other vegetables can I add?
Oh, so many! Sliced mushrooms are a fantastic addition—sauté them with the onions and peppers. Zucchini or summer squash, diced small, would work well. For a bit of a kick, some diced jalapeño or a pinch of red pepper flakes. Even some cherry tomatoes, halved and added right at the end, would bring a lovely burst of acidity. Think of this as a clean-out-the-fridge recipe!
My eggs turned out watery. What happened?
This usually happens for one of two reasons. First, the heat was too high, causing the eggs to seize up and release water. Remember, low and slow! Second, the vegetables (especially spinach or tomatoes) might have released too much liquid into the pan. Make sure your spinach is thoroughly wilted and any extra liquid has cooked off before adding the eggs. You can always pat vegetables dry with a paper towel if they seem very wet.
Can I freeze this scramble?
Honestly, I wouldn’t recommend it. Cooked eggs and potatoes don’t freeze and thaw particularly well; the texture becomes rubbery and grainy. This is a dish best enjoyed fresh or refrigerated for a few days. It’s so quick to make that it’s better to whip up a new batch when the craving strikes!
Veggie Scramble With Sweet Potato
Whip up a hearty Veggie Scramble with Sweet Potato! This easy, one-pan breakfast is packed with flavor, protein, and veggies. Perfect for busy mornings or lazy weekends.
Ingredients
Ingredients
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1 medium sweet potato (about 300g, peeled and diced into ½-inch cubes)
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1 tbsp olive oil or avocado oil
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½ red onion (diced)
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1 red bell pepper (diced)
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2 handfuls fresh spinach
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4 large eggs
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2 tbsp milk or plant-based milk (optional, for extra fluffiness)
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¼ cup crumbled feta cheese (optional, but highly recommended)
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1 tbsp fresh chives or parsley (chopped)
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salt, black pepper, smoked paprika (to taste)
Instructions
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Start by prepping your sweet potato. Give it a good peel, then dice it into those consistent ½-inch cubes. This is your foundation, so take your time here. While you're at it, dice the onion and bell pepper, and chop your herbs. Crack the eggs into a bowl, add the milk (if using), a good pinch of salt, and a grind of black pepper. Whisk them vigorously until well combined.01
-
Heat the oil in your skillet over medium heat. Once the oil shimmers, add the sweet potato cubes and a pinch of salt. Spread them out in a single layer and let them cook, undisturbed, for about 4-5 minutes to get some color on one side. Then, give them a stir and continue cooking for another 8-10 minutes, stirring occasionally, until they are tender and easily pierced with a fork. You'll notice the edges will start to caramelize beautifully.02
-
Add the diced red onion and bell pepper to the skillet with the sweet potato. Cook for another 4-5 minutes, until the onions have softened and become translucent and the peppers have lost their raw bite. The aroma at this point is just incredible—sweet and savory all at once.03
-
Now for the spinach! Pile those two handfuls right on top. It will look like a lot, but it wilts down dramatically. Stir it continuously for about a minute until it's just wilted and bright green. Sprinkle in the smoked paprika and give everything one final good stir to combine.04
-
Reduce the heat to low. Pour the whisked eggs evenly over the vegetable mixture in the skillet. Let them sit for about 30 seconds to just start setting on the bottom. Then, using your spatula, gently push the eggs from the edges toward the center, tilting the pan to let the uncooked egg run into the empty space.05
-
Continue this gentle pushing and tilting motion. The trick is to create soft, large curds. You're not making an omelette, so don't stir aggressively. When the eggs are about 90% cooked—still a bit wet on top—turn off the heat. The residual heat will finish cooking them perfectly, preventing dry, rubbery eggs.06
-
Immediately fold in the crumbled feta cheese and most of your fresh herbs, reserving a little for garnish. Give it one or two gentle folds to distribute everything. Taste and adjust seasoning with more salt or pepper if needed.07
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Serve your gorgeous scramble right away, directly from the skillet if you're feeling rustic! Garnish with the remaining fresh herbs for a pop of color and freshness.08
