Creamy Scrambled Eggs with Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Scrambled Eggs with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Sweet Potato

Wake up to a comforting plate of creamy scrambled eggs paired with tender roasted sweet potato. This light yet satisfying breakfast balances the richness of eggs with the natural sweetness and velvety texture of roasted sweet potato, making it a delicious start to your day.

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NUTRITION

254kcal
Protein
13.2g
Fat
14.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g)

75g Sweet Potato, baked

1 tsp Coconut Oil

1 tbsp Unsweetened Almond Milk

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with a light drizzle of coconut oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes or until tender and slightly caramelized.

  • 3

    While the sweet potatoes are roasting, crack the eggs into a bowl. Add the unsweetened almond milk, a pinch of salt, and pepper. Whisk gently until well-combined and a bit frothy.

  • 4

    Heat a non-stick skillet over medium-low heat and add the remaining coconut oil. Pour in the egg mixture. Allow the eggs to set for a few seconds, then gently stir with a spatula, forming soft curds.

  • 5

    Cook the eggs to your desired creaminess, making sure not to overcook to maintain a silky texture.

  • 6

    Plate the creamy scrambled eggs alongside the roasted sweet potato cubes. Enjoy your balanced, delicious breakfast!

Creamy Scrambled Eggs with Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Scrambled Eggs with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Sweet Potato

Wake up to a comforting plate of creamy scrambled eggs paired with tender roasted sweet potato. This light yet satisfying breakfast balances the richness of eggs with the natural sweetness and velvety texture of roasted sweet potato, making it a delicious start to your day.

NUTRITION

254kcal
Protein
13.2g
Fat
14.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g)

75g Sweet Potato, baked

1 tsp Coconut Oil

1 tbsp Unsweetened Almond Milk

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with a light drizzle of coconut oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes or until tender and slightly caramelized.

  • 3

    While the sweet potatoes are roasting, crack the eggs into a bowl. Add the unsweetened almond milk, a pinch of salt, and pepper. Whisk gently until well-combined and a bit frothy.

  • 4

    Heat a non-stick skillet over medium-low heat and add the remaining coconut oil. Pour in the egg mixture. Allow the eggs to set for a few seconds, then gently stir with a spatula, forming soft curds.

  • 5

    Cook the eggs to your desired creaminess, making sure not to overcook to maintain a silky texture.

  • 6

    Plate the creamy scrambled eggs alongside the roasted sweet potato cubes. Enjoy your balanced, delicious breakfast!