When you’re hungry for eggs but want a little something more than plain scrambled eggs, try this savory recipe that combines cumin, onion, spinach, parsley, and sweet potatoes with scrambled eggs. It might just become your new favorite sweet potato scramble recipe because what’s not to love about spiced-up eggs flavored with beautiful veggies? You can even have these elevated scrambled eggs on the table in 35 minutes. 

Our Test Kitchen says that the secret to fluffy scrambled eggs is in the wrist. Vigorously whisking the egg mixture incorporates air and helps give the scrambled eggs a light and fluffy texture. It’s important to resist the urge to stir the eggs once they’re poured into the heated skillet. The eggs should sit for 20 to 30 seconds or until the eggs begin to set on the bottom. Once ribbons of the cooked egg begin to form, then you can put your spatula to work by lifting and turning the cooked egg toward the center, allowing uncooked eggs to flow under the edges. Repeat the lifting and turning with your spatula until the eggs are just set and still appear slightly wet. Be sure to immediately remove the eggs from the heat.

Using the freshest eggs in your sweet potato scrambled eggs ensures that your dish will have a more robust flavor. The best way to store your eggs is to keep them in their cartons on an inside shelf of the refrigerator. Eggs are good for up to 5 weeks after the packing date on the carton. Try even more egg recipes for a protein-rich breakfast, lunch, or dinner.