Avoid that late-morning energy crash. This simple and savory Sweet Potato Skillet Breakfast Pizza will keep you full all morning long.
While I’m off on my honeymoon (WOOT!) a few of my fellow bloggers offered to take the reigns. I hope you’ll enjoy this series of posts from some of my foodie friends and get to know some great new bloggers in the processes! First up is a delicious recipe from Jessica Cording Nutrition.
Jessica Cording, MS, RD, CDN, INHC is a registered dietitian, health coach and writer with a passion for helping people streamline their wellness routine and establish a balanced relationship with food and exercise. Through her writing, consulting, public speaking, and counseling, she works with individuals, corporations, and the media to help make drama-free healthy living approachable and enjoyable.
Take it away, Jess!
Back when I was working long days in the hospital, I found that a savory morning meal held me over much longer than sweet stuff. Nothing against overnight oats or yogurt concoctions, but since joining Team Savory, I haven’t looked back.
Aside from being damn delicious, I’ve noticed that a savory breakfast helps keep my blood sugar stable for longer, as I don’t experience a sharp spike, followed by a crash. Since it turns out that staying power is handy for all walks of life and work and not just running around seeing patients, I’ve kept the habit up. Nine times out of ten, I wake up wanting something savory.
While I usually make some eggs and leftover veggies for breakfast mixing it up when I have time can be fun. This skillet pizza will keep you energized all morning. It also happens to be grain-free and gluten-free. I love hope you this as much as I do.
- 1 small sweet potato
- 1 egg or 1/4 cup liquid egg whites
- Oil, butter or cooking oil spray for skillet
- 1 egg
- 1 cup arugula
- 1/2 cup roasted brussels sprouts or other vegetables (optional)
- 1 tsp olive oil
- 1 tsp lemon juice
- 2 tsp Parmesan cheese
- Prick the potato with a fork a few times and steam in the microwave for 5 or 6 minutes or until soft. Allow to cool until you can safely handle and scoop out the potato flesh into a food processor.
- Pulse the potato with the egg until it forms a batter.
- Grease skillet with oil, butter, or spray and turn on heat (medium). Pour the crust batter into the skillet. Cook until set, flipping halfway. Transfer to a plate.
- Meanwhile, toss the arugula with vegetables, oil, lemon juice, and cheese until well coated. Pour greens mixture over crust.
- Regrease the skillet if needed. Cook egg as desired.
- Top pizza with egg. Serve immediately.
This recipe originally appeared on Jessica Cording Nutrition.
Are you on team sweet or savory for breakfast?