Creamy Scrambled Eggs with Avocado and Roasted Sweet Potatoes

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

Creamy Scrambled Eggs with Avocado and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Avocado and Roasted Sweet Potatoes

Savor a delightful combination of light, creamy scrambled eggs paired with velvety avocado and perfectly roasted sweet potatoes. This wholesome dish is beautifully textured and bursting with comforting flavors, offering a well-balanced meal that seamlessly fits into your clean eating lifestyle.

Try 7 days free, then $12.99 / mo.

NUTRITION

552kcal
Protein
34.2g
Fat
35.2g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs (200g total)

2 egg whites (66g total)

1 portion 1/3 avocado (70g)

100g sweet potato

1 tsp olive oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Dice the sweet potato into small cubes, toss with olive oil, and season lightly with salt and pepper. Spread on a baking sheet.

  • 2

    Roast the sweet potato cubes for 20-25 minutes or until tender and lightly browned, stirring halfway through for even cooking.

  • 3

    While the sweet potatoes roast, crack the whole eggs into a bowl and add the egg whites. Whisk together until fully blended. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the eggs and cook slowly, stirring gently to create creamy, soft curds.

  • 5

    Once the eggs are almost set but still soft, remove from heat to avoid overcooking.

  • 6

    Plate the scrambled eggs, top with the roasted sweet potato cubes, and scatter sliced avocado over the top.

  • 7

    Finish with an extra dash of salt and pepper if desired and serve warm.

Creamy Scrambled Eggs with Avocado and Roasted Sweet Potatoes

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

Creamy Scrambled Eggs with Avocado and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Avocado and Roasted Sweet Potatoes

Savor a delightful combination of light, creamy scrambled eggs paired with velvety avocado and perfectly roasted sweet potatoes. This wholesome dish is beautifully textured and bursting with comforting flavors, offering a well-balanced meal that seamlessly fits into your clean eating lifestyle.

NUTRITION

552kcal
Protein
34.2g
Fat
35.2g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs (200g total)

2 egg whites (66g total)

1 portion 1/3 avocado (70g)

100g sweet potato

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Dice the sweet potato into small cubes, toss with olive oil, and season lightly with salt and pepper. Spread on a baking sheet.

  • 2

    Roast the sweet potato cubes for 20-25 minutes or until tender and lightly browned, stirring halfway through for even cooking.

  • 3

    While the sweet potatoes roast, crack the whole eggs into a bowl and add the egg whites. Whisk together until fully blended. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the eggs and cook slowly, stirring gently to create creamy, soft curds.

  • 5

    Once the eggs are almost set but still soft, remove from heat to avoid overcooking.

  • 6

    Plate the scrambled eggs, top with the roasted sweet potato cubes, and scatter sliced avocado over the top.

  • 7

    Finish with an extra dash of salt and pepper if desired and serve warm.