About the Recipe
2 medium sized sweet potatoes
8 large cage-free brown eggs
2 Tablespoons of coconut oil
Scallions or 1 small onion (diced)
2 handfuls of clean organic kale
1 Tablespoon of Worcester sauce
1 Tablespoon of Dijon mustard
1 Teaspoon of apple cider vinegar
Optional: Sprinkle your choice of cheese vegan or goat cheese
Cured cast-iron skillet for cooking/baking
Preheat oven to 400 degrees. Add water to a sauce pan and bring sweet potatoes to a slight boil in a small or medium saucepan for no more than 10 minutes. Add coconut oil to cast-iron skillet and brown the onions, then add your kale, pepper, and no-salt season. Brown the kale until it is wilted for about 5 minutes.
Crack the eggs in a separate bowl and whisk lightly. Add remaining ingredients to the eggs including the Dijon mustard, apple cider vinegar, and Worcester sauce. Add the slightly cooked sweet potatoes to the skillet with the kale and onions and cover the pan evenly. Then, pour the egg mixture into the skillet and let cook on the stove until the eggs get stiff.
Put the skillet in the oven and bake for 10 to 12 minutes. Use a spatula and make sure the edges do not stick to the pan, slice, eat, enjoy.