Name: Scrambled Eggs with Greek Yogurt and Roasted Sweet Potato Cubes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1 Egg White; 150g Nonfat Greek Yogurt; 100g Sweet Potato; 1 tsp Extra Virgin Olive Oil; Salt and Pepper to taste

Scrambled Eggs with Greek Yogurt and Roasted Sweet Potato Cubes

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Greek Yogurt and Roasted Sweet Potato Cubes

Enjoy a savory breakfast featuring creamy scrambled eggs enhanced with a light swirl of nonfat Greek yogurt and accompanied by tender, roasted sweet potato cubes. This delicious combination is perfectly balanced to give you a protein kick and a comforting yet energizing start to your day.

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NUTRITION

Protein

31.6g

Fat

14.6g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 Egg White

150g Nonfat Greek Yogurt

100g Sweet Potato

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes.
2
Toss the sweet potato cubes with the extra virgin olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper.
3
Roast the sweet potato cubes in the preheated oven for 20-25 minutes, stirring halfway through until tender and slightly caramelized.
4
Meanwhile, in a bowl, whisk together the two whole eggs and one egg white with a pinch of salt and pepper.
5
Heat a non-stick skillet over medium heat and pour in the egg mixture. Gently stir continuously to create soft, fluffy scrambled eggs.
6
Once the eggs are nearly done, remove the skillet from heat and fold in the nonfat Greek yogurt, creating a creamy texture.
7
Plate the scrambled eggs and top with the roasted sweet potato cubes for a hearty and balanced breakfast.