Hearty Scrambled Eggs with Roasted Sweet Potato Hash and Fresh Avocado

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

Hearty Scrambled Eggs with Roasted Sweet Potato Hash and Fresh Avocado

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Sweet Potato Hash and Fresh Avocado

This vibrant dish features creamy scrambled eggs paired with a crispy roasted sweet potato hash accented by sweet red bell pepper and onion, all topped with a cool dollop of low‐fat cottage cheese and fresh avocado. The blend of textures and flavors makes each bite a satisfying mix of savory, sweet, and creamy goodness.

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NUTRITION

610kcal
Protein
36.6g
Fat
35.4g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g total)

1 medium Sweet Potato (~130g)

1/4 cup diced Red Bell Pepper (~38g)

1/4 cup diced Onion (~40g)

1 tsp Olive Oil (~4.5g)

1/2 cup Low-Fat Cottage Cheese (~113g)

1/2 medium Avocado (~100g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into small cubes. Toss with diced red bell pepper, diced onion, olive oil, salt, and pepper.

  • 2

    Spread the sweet potato mixture on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 3

    While the hash roasts, crack the eggs into a bowl and whisk them until fully combined. Season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat. Pour in the eggs and gently scramble until just set, ensuring they remain soft and creamy.

  • 5

    Plate the scrambled eggs and spoon the roasted sweet potato hash alongside.

  • 6

    Slice the avocado half and arrange on top or on the side of the plate. Add the low-fat cottage cheese as a cool, creamy topping.

  • 7

    Finish with an extra sprinkle of salt and pepper if desired, then serve immediately.

Hearty Scrambled Eggs with Roasted Sweet Potato Hash and Fresh Avocado

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

Hearty Scrambled Eggs with Roasted Sweet Potato Hash and Fresh Avocado

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Sweet Potato Hash and Fresh Avocado

This vibrant dish features creamy scrambled eggs paired with a crispy roasted sweet potato hash accented by sweet red bell pepper and onion, all topped with a cool dollop of low‐fat cottage cheese and fresh avocado. The blend of textures and flavors makes each bite a satisfying mix of savory, sweet, and creamy goodness.

NUTRITION

610kcal
Protein
36.6g
Fat
35.4g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g total)

1 medium Sweet Potato (~130g)

1/4 cup diced Red Bell Pepper (~38g)

1/4 cup diced Onion (~40g)

1 tsp Olive Oil (~4.5g)

1/2 cup Low-Fat Cottage Cheese (~113g)

1/2 medium Avocado (~100g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into small cubes. Toss with diced red bell pepper, diced onion, olive oil, salt, and pepper.

  • 2

    Spread the sweet potato mixture on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 3

    While the hash roasts, crack the eggs into a bowl and whisk them until fully combined. Season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat. Pour in the eggs and gently scramble until just set, ensuring they remain soft and creamy.

  • 5

    Plate the scrambled eggs and spoon the roasted sweet potato hash alongside.

  • 6

    Slice the avocado half and arrange on top or on the side of the plate. Add the low-fat cottage cheese as a cool, creamy topping.

  • 7

    Finish with an extra sprinkle of salt and pepper if desired, then serve immediately.