Fluffy Scrambled Eggs with Avocado and Roasted Sweet Potato

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

Fluffy Scrambled Eggs with Avocado and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Avocado and Roasted Sweet Potato

Enjoy a vibrant, protein-packed plate featuring fluffy scrambled eggs combined with a rich, creamy avocado and tender roasted sweet potato cubes. This dish offers a balance of savory eggs and subtle sweetness from the potato, enhanced by a hint of olive oil and fresh seasoning.

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NUTRITION

568kcal
Protein
34.6g
Fat
35.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1/2 medium avocado

1/2 medium sweet potato

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes.

  • 3

    Toss the sweet potato cubes with 1 tsp of olive oil, and season with a pinch of salt and pepper. Spread evenly on a baking sheet.

  • 4

    Roast the sweet potato in the oven for about 20 minutes, or until tender and lightly browned.

  • 5

    While the sweet potato is roasting, crack 4 whole eggs and add 2 egg whites into a bowl. Whisk together until well combined. Season with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir, letting the eggs form soft curds for a creamy, fluffy texture.

  • 7

    Once cooked through, plate the scrambled eggs. Arrange roasted sweet potato on the side and add sliced avocado on top or on the side as preferred.

  • 8

    Finish with an extra light sprinkle of salt and pepper, if desired, and serve warm.

Fluffy Scrambled Eggs with Avocado and Roasted Sweet Potato

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

Fluffy Scrambled Eggs with Avocado and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Avocado and Roasted Sweet Potato

Enjoy a vibrant, protein-packed plate featuring fluffy scrambled eggs combined with a rich, creamy avocado and tender roasted sweet potato cubes. This dish offers a balance of savory eggs and subtle sweetness from the potato, enhanced by a hint of olive oil and fresh seasoning.

NUTRITION

568kcal
Protein
34.6g
Fat
35.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1/2 medium avocado

1/2 medium sweet potato

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and dice the sweet potato into small cubes.

  • 3

    Toss the sweet potato cubes with 1 tsp of olive oil, and season with a pinch of salt and pepper. Spread evenly on a baking sheet.

  • 4

    Roast the sweet potato in the oven for about 20 minutes, or until tender and lightly browned.

  • 5

    While the sweet potato is roasting, crack 4 whole eggs and add 2 egg whites into a bowl. Whisk together until well combined. Season with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir, letting the eggs form soft curds for a creamy, fluffy texture.

  • 7

    Once cooked through, plate the scrambled eggs. Arrange roasted sweet potato on the side and add sliced avocado on top or on the side as preferred.

  • 8

    Finish with an extra light sprinkle of salt and pepper, if desired, and serve warm.