Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 8/14/23

Mushroom and Spinach Scramble
with thyme sweet potato wedges and bacon

Active: 35 Total: 35
Original GF Paleo Vegetarian
Mushroom and Spinach Scramble

Feel free to customize this breakfast-for-dinner meal with any vegetables or proteins that you have available. A sprinkle of thyme leaves over the sweet potato wedges gives them a fresh, herby flavor.

Tags
Good for Breakfast, Quick and Easy, Air-Fryer Friendly
Proteins
Eggs, Pork, non-ground
Cuisines
American
Save recipe
30

Ingredients

Metric
Servings:
4
Mushroom and Spinach Scramble:
  • Shallots - 1 clove , chopped
  • Mushrooms, any brown - 8 oz , sliced (look for pre-sliced)
  • Eggs - 8
  • Bacon - 8 strips
  • Vinegar, red or white wine - 1/2 tsp
  • Baby spinach - 2 oz
Thyme Sweet Potato Wedges with Spicy Avocado Crema:
  • Sweet potatoes - 1 1/2 lbs , sliced into wedges
  • Garlic - 2 cloves , chopped
  • Jalapenos - 1 , chopped
  • Avocados - 2
  • Lime juice - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Thyme leaves - 1 tsp

Prep

  1. Shallots / Sweet potatoes / Garlic / Jalapenos - (If prepping right before cooking, get oven heating first.) Prep as directed. Store shallots and sweet potatoes in separate containers. Combine garlic and jalapenos in a third. (Can be done up to 5 days ahead)

  2. Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 3 days ahead)

  3. Eggs - Whisk eggs with some salt and pepper.

  4. Make spicy avocado crema - Combine avocado, garlic, jalapenos, and lime juice in a blender. Blend until smooth. Taste and season with some salt and pepper and / or some more lime juice. If the crema is too thick, you can add a splash of water to thin it.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 400F / 204C degrees.

  2. Toss sweet potatoes with oil and thyme leaves. Season with some salt and pepper and spread into one even layer on a dark sheet pan (for better browning). Roast in the oven for 25 to 35 minutes, until tender. Shake once midway through.

  3. Heat an oven-safe skillet over medium heat. Add bacon and cook until crisp. Set aside on a paper towel-lined plate. Keep ~2 Tbsp. / 30 ml of fat in the pan and drain the rest. Return pan to heat.

  4. Add shallots and saute until softened, ~1 minute.

  5. Add mushrooms, vinegar, and some salt to the hot skillet. Saute until tender, 5 to 6 minutes.

  6. Add spinach and saute just until spinach is wilted.

  7. Push mushrooms and spinach to one side of the pan (or transfer to a plate if your pan is too small) and reduce heat to low-medium.

  8. Pour in whisked eggs and scramble until cooked to your liking.

  9. Stir mushrooms and spinach into eggs. Season with some salt and pepper.

  10. Serve egg scramble with bacon and sweet potato wedges on the side. Enjoy!

Reviews

Ratings

0 reviews