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.

Scrambled Eggs with Avocado and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Avocado and Roasted Sweet Potato

Start your day with a delicious and balanced breakfast featuring fluffy scrambled eggs complemented by creamy avocado slices and sweet, tender roasted sweet potato. This meal is both hearty and nutritious, offering a satisfying mix of proteins, healthy fats, and complex carbs to fuel your morning.

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NUTRITION

607kcal
Protein
40.7g
Fat
36.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

2 egg whites

1/2 medium avocado

1 medium sweet potato

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly and poke several holes in it with a fork.

  • 2

    Place the sweet potato on a baking sheet and roast it in the oven for about 45 minutes or until it is fork-tender.

  • 3

    While the sweet potato is roasting, crack the eggs into a mixing bowl, add the egg whites, and whisk together until well combined. Season lightly with salt and pepper if desired.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a spatula, allowing the eggs to slowly come together into soft curds. Remove the skillet from heat when the eggs are still slightly creamy, as they will continue to cook from residual heat.

  • 5

    Slice the avocado and prepare it on a plate alongside the scrambled eggs.

  • 6

    Slice the roasted sweet potato into rounds or cubes and serve with the eggs and avocado for a balanced, satisfying breakfast.

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.

Scrambled Eggs with Avocado and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Avocado and Roasted Sweet Potato

Start your day with a delicious and balanced breakfast featuring fluffy scrambled eggs complemented by creamy avocado slices and sweet, tender roasted sweet potato. This meal is both hearty and nutritious, offering a satisfying mix of proteins, healthy fats, and complex carbs to fuel your morning.

NUTRITION

607kcal
Protein
40.7g
Fat
36.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

2 egg whites

1/2 medium avocado

1 medium sweet potato

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly and poke several holes in it with a fork.

  • 2

    Place the sweet potato on a baking sheet and roast it in the oven for about 45 minutes or until it is fork-tender.

  • 3

    While the sweet potato is roasting, crack the eggs into a mixing bowl, add the egg whites, and whisk together until well combined. Season lightly with salt and pepper if desired.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a spatula, allowing the eggs to slowly come together into soft curds. Remove the skillet from heat when the eggs are still slightly creamy, as they will continue to cook from residual heat.

  • 5

    Slice the avocado and prepare it on a plate alongside the scrambled eggs.

  • 6

    Slice the roasted sweet potato into rounds or cubes and serve with the eggs and avocado for a balanced, satisfying breakfast.