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Body-Loving Breakfast Skillet with Turmeric, Sweet Potatoes and Kale

Author Angela Sackett | Everyday Welcome

Ingredients

  • 1 tablespoon ghee or coconut oil
  • 2 sweet potatoes peeled and diced
  • 1 small onion diced
  • 1 teaspoon ginger fresh grated or dried
  • 1 teaspoon turmeric
  • 1 tablespoon minced garlic
  • 1 teaspoon salt divided
  • 1 teaspoon pepper divided
  • 1-2 cups kale chopped, stems removed
  • 2 eggs + 3 yolks
  • 2 tablespoons dairy-free yogurt or milk

Directions

  1. Preheat oven to 375 degrees.
  2. In an iron skillet* over medium-high heat, sautée potatoes in ghee for 4-6 minutes.
  3. Add onion, ginger, turmeric, garlic, and ½ teaspoon each salt and pepper and saute an additional 2-3 minutes.
  4. Remove from heat and place the full skillet in preheated oven and roast for 5-8 minutes.
  5. Stir and add kale, and cook for 5 minutes.
  6. Beat the eggs with remaining salt and pepper and milk and pour over the cooked vegetables.
  7. Quickly return to oven and bake an additional 5 minutes, and serve!

Recipe Notes

*If you do not have an oven-safe or iron skillet, you can cook in a nonstick skillet through the potatoes and onions, then transfer to a baking dish for the remaining steps!