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Add the chopped sweet potato to the skillet and sauté for 3 or 4 minutes. Then, add a little water and cover the skillet.
After about 2 minutes, check if the liquid has evaporated. If it has, add a little more water and cover again. Repeat this process several times until the sweet potato is tender but still has a slight bite.
Add the mushrooms and the chopped chard stems to the skillet. Sauté them for another 3 to 5 minutes, adding more liquid if needed. Once they've softened, push the veggies to one side of the skillet and add the ground breakfast sausage. Break it apart with your wooden spoon and brown the meat, cooking until it's cooked all the way through.
Immediately add the green onion and chard leaves, allowing them to steam for about 30 seconds. Pour the scrambled egg mixture evenly over the meat and veggies. Resist the urge to stir; instead, let the skillet sit for 2 to 3 minutes. Then, using a wooden spoon or spatula, gently flip sections of the egg and veggie mixture onto itself, much like folding whipped egg whites. Once all sections have been flipped, let everything cook for another 2 or 3 minutes. Repeat the flipping until the egg is no longer sticking to the skillet and is fully set.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
