Sweet potato breakfast skillet

Heart Smart Gluten Free Low Sodium

Veggies for breakfast! If you haven’t tried it, this skillet is a simple way to get 1 1/2 servings of vegetables in before leaving the house!


3 large eggs
6 large egg whites
1/4 teaspoon ground basil
1/4 teaspoon ground oregano
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 large sweet potato, peeled and cut into 3/4-inch pieces
1/2 cup diced onion
1 1/2 cups sliced mushrooms
1 15-ounce can low-sodium red kidney beans
2 1/2 cups fresh baby spinach


  1. In a small bowl, whisk together whole eggs, egg whites, basil, oregano, garlic powder and pepper. Set aside.
  2. In a 10-inch skillet, heat oil over medium-high heat. Add sweet potatoes and cook for 10 minutes, stirring occasionally.
  3. Add onion and mushrooms. Stir. Cook for 5 minutes or until tender.
  4. Add beans and cook for 3 to 5 minutes or until heated through. Whisk the egg mixture (made in step 1) and pour into skillet. Cook for 1 to 2 minutes, then use a heat-safe spatula to push egg mixture to the middle to allow any uncooked egg to move to the hot skillet. Add spinach and toss to combine. Cook until spinach has wilted.
  5. Enjoy warm.

Makes 4 servings

Recipe contains: egg

Carb choices per serving: 2

*Option not included in nutrition facts.

First Published: 09/24/2018
Last Reviewed: 09/24/2018

cutting up sweet potatoes
Want to add more fiber to this skillet? Leave the skins on the sweet potatoes!*
sweet potato breakfast skillet label