Ingredients

The following ingredients have 6 Servings
  • 1 lb. sweet potato (approximately 1 large)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 to 3 cups chopped kale, stems and veins removed
  • 8 large eggs
  • 2 tablespoons Instantly Fresh Guacamole Blend season
  • 1/2 pound cooked beef brisket (chopped into small bits)

Instruction

  • Heat oven to 400F degrees.
  • Spiralize, grate or chop sweet potato and place in 10” to 12” cast-iron or oven-proof skillet. Drizzle sweet potato with olive oil and season with salt and pepper, toss around in skillet to coat. Slightly press potato down and place in oven to bake for 15 minute.
  • Meanwhile, chop kale and set aside. Whisk eggs in medium bowl and add parsley and garlic, season with salt and pepper.
  • Remove skillet from oven and pile kale on top, press down to flatten. Pour egg mixture over kale and then sprinkle with chopped brisket.
  • Return to oven and bake for another 15 to 20 minutes or until egg is set. Remove from oven and cool for 5 minutes before slicing into wedges.