Fluffy Egg and Avocado Scramble with Roasted Sweet Potatoes

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

Fluffy Egg and Avocado Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Avocado Scramble with Roasted Sweet Potatoes

Enjoy a vibrant, nutrient-packed meal featuring a light and fluffy egg scramble enriched with creamy avocado paired with tender, roasted sweet potatoes. This balanced dish delivers a satisfying combination of proteins, healthy fats, and complex carbohydrates, perfect for fueling your day while keeping your macros on track.

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NUTRITION

390kcal
Protein
13.9g
Fat
24.6g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

3 egg whites

½ avocado

1 medium sweet potato

½ teaspoon olive oil

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the sweet potato and pierce it a few times with a fork. Roast it on a baking tray for 35-40 minutes until tender.

  • 2

    While the sweet potato roasts, crack the 3 whole eggs into a bowl and add 3 egg whites. Season lightly with salt and pepper, then whisk until fully combined and slightly frothy.

  • 3

    Heat ½ teaspoon of olive oil in a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a spatula, allowing the eggs to form soft curds. Remove from heat while still slightly undercooked to retain fluffiness.

  • 4

    Slice the half avocado and gently fold it into the scrambled eggs. Adjust seasoning if needed.

  • 5

    Once the sweet potato is roasted, slice it open and serve alongside the creamy, fluffy egg scramble for a balanced, nutrient-packed meal.

Fluffy Egg and Avocado Scramble with Roasted Sweet Potatoes

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

Fluffy Egg and Avocado Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Avocado Scramble with Roasted Sweet Potatoes

Enjoy a vibrant, nutrient-packed meal featuring a light and fluffy egg scramble enriched with creamy avocado paired with tender, roasted sweet potatoes. This balanced dish delivers a satisfying combination of proteins, healthy fats, and complex carbohydrates, perfect for fueling your day while keeping your macros on track.

NUTRITION

390kcal
Protein
13.9g
Fat
24.6g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

3 egg whites

½ avocado

1 medium sweet potato

½ teaspoon olive oil

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the sweet potato and pierce it a few times with a fork. Roast it on a baking tray for 35-40 minutes until tender.

  • 2

    While the sweet potato roasts, crack the 3 whole eggs into a bowl and add 3 egg whites. Season lightly with salt and pepper, then whisk until fully combined and slightly frothy.

  • 3

    Heat ½ teaspoon of olive oil in a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a spatula, allowing the eggs to form soft curds. Remove from heat while still slightly undercooked to retain fluffiness.

  • 4

    Slice the half avocado and gently fold it into the scrambled eggs. Adjust seasoning if needed.

  • 5

    Once the sweet potato is roasted, slice it open and serve alongside the creamy, fluffy egg scramble for a balanced, nutrient-packed meal.