This recipe is inspired by the Mexican Scramble at Au Coquelet Cafe/Bakery in Berkeley, CA. I ate that almost every day while I was in Northern California. Though not paleo, it was amazing. I paleo-ified their recipe so I could eat it without the guilt. Hope you enjoy it as much as I did.
Also, if in Berkeley, I highly recommend this place. They make everything in house and use local, organic ingredients whenever possible.
Paleo Mexican Scramble (Serves 2-4)
-Half a yam (or sweet potato), diced
-Half a bell pepper, diced
-Minced green onion and cilantro (about 1/4 cup combined)
-Seasonings to taste: paprika, chile powder, cumin, pepper, salt
-Fat of choice
There are a few ways to do this. I think this method (roasting yams separately) was the most efficient. You could always cook the yams in the skillet if you want.
Preheat oven to 400 degrees F.
Line a cookie sheet with parchment paper. Place diced yams or sweet potatoes in a single layer. Generously dust with seasonings and place in oven for 15 minutes. Remove and allow to cool.
Meanwhile… In a large skillet not too far away…
Heat your fat of choice. Add bell peppers and sauté. Add green onion and cilantro.
Add your yams/sweet potatoes.
Add eggs. Scramble.
Serve! I topped mine with leftover pico de gallo. Recipe here.