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Peel sweet potato; cut into 1/2 inch chunks. Place in steamer basket over
boiling water; cover and cook for 5 minutes. Add broccoli; cook, covered,
for 4 minutes or until potato is tender and broccoli is tender-crisp.
Meanwhile, in bowl, whisk eggs, salt and pepper; set aside. In 9 inch
ovenproof skillet, heat oil over medium heat; cook onion, garlic and
tarragon, stirring, for 2 minutes or until softened.
Ingredients:1 Sweet potato Serves:4 Servings |