Fluffy Scrambled Eggs with Roasted Sweet Potatoes and Avocado

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

Fluffy Scrambled Eggs with Roasted Sweet Potatoes and Avocado

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Sweet Potatoes and Avocado

Enjoy a nutrient-packed meal featuring creamy, fluffy scrambled eggs paired with tender roasted sweet potatoes and fresh avocado slices. This dish offers a delightful balance of savory eggs, the natural sweetness of roasted potatoes, and the rich, buttery texture of avocado, making it a satisfying choice for breakfast, lunch, or dinner.

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NUTRITION

532kcal
Protein
35.4g
Fat
31.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1/2 medium sweet potato

1/4 avocado

1 tsp olive oil

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PREPARATION

  • 1

    Preheat the oven to 425°F. Peel and dice the sweet potato into ½-inch cubes. Toss with olive oil, a pinch of salt, and your favorite spices (e.g., paprika or black pepper).

  • 2

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender and lightly browned, stirring halfway for even cooking.

  • 3

    While the sweet potatoes are roasting, crack the whole eggs into a bowl, add the egg whites, and whisk until fully combined and slightly frothy for extra fluffiness.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir continuously to create soft, silky scrambled eggs. Remove from heat when the eggs are still slightly underdone as they will continue to cook off the heat.

  • 5

    Plate the scrambled eggs alongside the roasted sweet potatoes. Top with sliced or diced avocado for a creamy contrast.

  • 6

    Serve immediately and enjoy your balanced, nutrient-rich meal.

Fluffy Scrambled Eggs with Roasted Sweet Potatoes and Avocado

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

Fluffy Scrambled Eggs with Roasted Sweet Potatoes and Avocado

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Sweet Potatoes and Avocado

Enjoy a nutrient-packed meal featuring creamy, fluffy scrambled eggs paired with tender roasted sweet potatoes and fresh avocado slices. This dish offers a delightful balance of savory eggs, the natural sweetness of roasted potatoes, and the rich, buttery texture of avocado, making it a satisfying choice for breakfast, lunch, or dinner.

NUTRITION

532kcal
Protein
35.4g
Fat
31.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1/2 medium sweet potato

1/4 avocado

1 tsp olive oil

PREPARATION

  • 1

    Preheat the oven to 425°F. Peel and dice the sweet potato into ½-inch cubes. Toss with olive oil, a pinch of salt, and your favorite spices (e.g., paprika or black pepper).

  • 2

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender and lightly browned, stirring halfway for even cooking.

  • 3

    While the sweet potatoes are roasting, crack the whole eggs into a bowl, add the egg whites, and whisk until fully combined and slightly frothy for extra fluffiness.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir continuously to create soft, silky scrambled eggs. Remove from heat when the eggs are still slightly underdone as they will continue to cook off the heat.

  • 5

    Plate the scrambled eggs alongside the roasted sweet potatoes. Top with sliced or diced avocado for a creamy contrast.

  • 6

    Serve immediately and enjoy your balanced, nutrient-rich meal.