Sweet Potato Breakfast Bake

Serving Size – 1

1 tablespoon butter, divided
1 small onion sliced thin
1 clove garlic, minced
1 pinch boraja (dried cilantro would have been great here.  Oddly, I don’t have any.)
1/2 medium sweet potato, sliced very thin
2 eggs, beaten
1/2 an avocado, diced and lightly salted
1 ounce fresh ricotta (or cheese of your choice)
salt and pepper to taste

Preheat a pan on low.  Add half the tablespoon of butter.  Add onions and a pinch of salt.  Lightly caramelize.  Meanwhile, if you haven’t already, beat eggs and add some salt and pepper to them. Once the onions are caramelized add garlic and boraja and cook for 30 more seconds until the garlic becomes fragrant. Pour onion mixture into beaten eggs and stir.

Return pan to heat and add the other half tablespoon of butter.  Layer the sweet potatoes in a pinwheel fashion on the bottom of the pan like so

Sprinkle with salt.  Cook for 1-2 minutes and pop the lid pan for about 5 minutes.  The steam will help soften the potatoes. They will also shrink a bit.

Add the egg mixture and let set for one minute.  Gently pull egg from sides and rotate pan so that uncooked egg runs into the gaps along the edges.  Sprinkle eggs with avocado and ricotta.  Cook until eggs set.

Place a plate on top of the pan and carefully invert potato bake onto plate.

I squeezed some fresh lime over mine because I’m just like that, but without is fine, and garnished with fresh cilantro (if you’re the type to plan ahead) really would have bumped this up.

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