Sweet Potato And Spinach Scramble
Contents
This savory sweet potato and spinach scramble is an excellent anti-inflammatory breakfast option. Packed with antioxidants and nutrients from sweet potatoes and leafy greens, it’s perfect for kickstarting your day. Eggs provide a healthy dose of protein, while turmeric and olive oil contribute additional anti-inflammatory benefits. It’s a flavorful, hearty meal that’s easy to prepare and keeps inflammation at bay.
Ingredients Sweet Potato And Spinach Scramble:
- 1 medium sweet potato, peeled and diced
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 3 cups fresh spinach
- 4 large eggs, beaten
- 1/2 teaspoon turmeric powder
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
This breakfast is rich in fiber, vitamins, and minerals that support your body’s natural defense against inflammation while also being filling and delicious. This Sweet Potato & Spinach Scramble is anti-inflammatory due to its key ingredients, which have been shown to reduce inflammation in the body.
Sweet Potatoes: Rich in beta-carotene, an antioxidant that helps neutralize free radicals and reduce inflammation.
Spinach: Contains flavonoids and carotenoids, which have powerful anti-inflammatory properties.
Turmeric: It contains curcumin, a compound with strong anti-inflammatory and antioxidant effects. Studies have shown curcumin can help reduce chronic inflammation linked to arthritis and heart disease.
Olive Oil: It contains oleocanthal, a compound with anti-inflammatory properties similar to ibuprofen.
These ingredients make this breakfast ideal for reducing inflammation and promoting overall health.
The Recipe
Sweet Potato and Spinach Scramble
Ingredients
- 1 medium sweet potato peeled and diced
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 garlic clove minced
- 3 cups fresh spinach
- 4 large eggs beaten
- 1/2 teaspoon turmeric powder
- Salt and pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Cook the sweet potato: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 8-10 minutes, stirring occasionally, until they are tender and slightly browned.
- Sauté onions and garlic: In the same skillet, add the remaining olive oil and chopped onions. Cook for about 3-4 minutes until soft, then add the garlic and cook for another 1 minute.
- Add spinach and eggs: Stir in the fresh spinach and cook until wilted, about 2 minutes. Once the spinach is cooked, pour the beaten eggs into the skillet and stir gently to scramble them with the vegetables.
- Season: Add the turmeric, salt, and pepper to taste. Continue cooking until the eggs are fully cooked, about 2-3 minutes.
- Serve: Remove from heat and garnish with chopped parsley, if desired. Serve warm.
