YOUR SOLIN GENERATED RECIPE
Fluffy Veggie Egg Scramble with Crispy Sweet Potatoes
Enjoy a delightful, protein-packed dish featuring a light and airy egg scramble bursting with colorful veggies, a hint of low-fat cheddar, and hearty black beans. Paired with crispy roasted sweet potatoes, this meal offers a satisfying blend of textures and flavors that is both wholesome and delicious.
INGREDIENTS
2 large whole eggs
2 large egg whites
1/4 cup low-fat shredded cheddar cheese
1/2 cup cooked black beans
1/2 cup diced mixed bell peppers & onion
1 small diced sweet potato
1 tsp olive oil
Salt and pepper to taste
PREPARATION
Preheat the oven to 400°F. Toss the diced sweet potato with half of the olive oil, salt, and pepper, then spread on a baking sheet. Roast for about 20 minutes or until crispy on the edges.
While the sweet potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat. Add the diced bell peppers and onions, cooking until softened, about 3-4 minutes.
In a bowl, whisk together the whole eggs and egg whites. Stir in the shredded low-fat cheese and cooked black beans, seasoning with a pinch of salt and pepper.
Pour the egg mixture into the skillet with the sautéed veggies. Cook gently, stirring frequently to form a fluffy scramble, until the eggs are just set.
Plate the veggie egg scramble alongside the crispy roasted sweet potatoes. Serve immediately and enjoy!