Mexican Scramble

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)
-4 eggs
-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.

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Meanwhile… In a large skillet not too far away…
Heat your fat of choice. Add bell peppers and sauté. Add green onion and cilantro.

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Add your yams/sweet potatoes.

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Add eggs. Scramble.

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Serve! I topped mine with leftover pico de gallo. Recipe here.

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Enjoy!!!

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aliwentpaleo

My name is Alicia, or Ali for short. I love food and cooking, but I am also incredibly busy. I'm a grad student, working on my Ph.D. in U.S. History. Follow me if you'd like some of my paleo culinary creations! All recipes property of Alicia Gutierrez

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