Name: Eggs with Roasted Sweet Potato Hash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 1 cup Liquid egg whites; 1 medium Sweet potato; 0.5 cup Red bell pepper; 0.25 cup Red onion; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Eggs with Roasted Sweet Potato Hash

Sheet-pan roasted sweet potatoes and peppers tossed with fluffy scrambled eggs for a vibrant, nutrient-dense breakfast that satisfies with every savory bite.

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NUTRITION

Protein

50.2g

Fat

20.9g

Carbs

46.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 cup Liquid egg whites

1 medium Sweet potato

0.5 cup Red bell pepper

0.25 cup Red onion

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Dice the sweet potato, bell pepper, and onion into small, uniform cubes.
3
Toss the vegetables with olive oil, sea salt, black pepper, and garlic powder on the baking sheet.
4
Roast for 15-20 minutes until the sweet potatoes are tender and slightly browned.
5
While vegetables roast, whisk together the whole eggs and liquid egg whites in a bowl.
6
Heat a non-stick skillet over medium-low heat and scramble the egg mixture until just set.
7
Fold the roasted vegetable hash into the scrambled eggs and garnish with fresh parsley.