Herb and Sweet Potato Soft Scramble

• 4 large eggs
• 2 tablespoons plain almond milk or 2 tablespoons light soymilk
• 14 teaspoon sea salt
• 14 teaspoon fresh ground pepper (white or black)
• 1 12 teaspoons unsalted butter (or unrefined peanut oil)
• 1 large shallot, minced
• 1 large cooked sweet potato, unpeeled, scrubbed, and diced
• 2 tablespoons chopped fresh flat leaf parsley
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh tarragon

1. Whisk together the eggs, almond milk, salt, and pepper in a small bowl; set aside.
2. Melt the butter in a large nonstick skillet over medium heat.
3. Add the shallot and saute until softened, about 3 minutes; stir in the sweet potato.
4. Decrease heat to med-low.
5. Pour in egg mixture and cook while scrambling until custard-like, about 3 minutes.
6. Remove from heat and immediately stir in the parsley, chives, and tarragon.
7. Adjust seasoning and serve.
8. Per serving, 140 calories, 6 g fat, 12 g carb, 2 g fiber, 8 g protein.

eggs, almond milk, salt, ground pepper, unsalted butter, shallot, sweet potato, flat leaf parsley, fresh chives, tarragon

Taken from www.food.com/recipe/herb-and-sweet-potato-soft-scramble-492274 (may not work)