Egg and Broccoli Scramble with Roasted Sweet Potatoes

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

Egg and Broccoli Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Broccoli Scramble with Roasted Sweet Potatoes

Fluffy scrambled eggs and egg whites tossed with tender broccoli florets, served alongside oven-roasted sweet potato cubes with a hint of smoky paprika.

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NUTRITION

401kcal
Protein
34.6g
Fat
14.7g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2/3 cup Egg Whites

120g Sweet Potato, cubed

1 cup Broccoli florets

1 teaspoon Olive Oil

1/4 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss with half of the olive oil and the smoked paprika.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While potatoes roast, steam the broccoli florets for 3-4 minutes until bright green and crisp-tender.

  • 5

    In a medium bowl, whisk together the whole eggs and egg whites until well combined.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium heat.

  • 7

    Add the steamed broccoli and the egg mixture to the skillet.

  • 8

    Gently scramble the eggs with the broccoli until the eggs are just set and fluffy.

  • 9

    Plate the egg and broccoli scramble alongside the roasted sweet potatoes and serve warm.

Egg and Broccoli Scramble with Roasted Sweet Potatoes

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

Egg and Broccoli Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Broccoli Scramble with Roasted Sweet Potatoes

Fluffy scrambled eggs and egg whites tossed with tender broccoli florets, served alongside oven-roasted sweet potato cubes with a hint of smoky paprika.

NUTRITION

401kcal
Protein
34.6g
Fat
14.7g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2/3 cup Egg Whites

120g Sweet Potato, cubed

1 cup Broccoli florets

1 teaspoon Olive Oil

1/4 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss with half of the olive oil and the smoked paprika.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While potatoes roast, steam the broccoli florets for 3-4 minutes until bright green and crisp-tender.

  • 5

    In a medium bowl, whisk together the whole eggs and egg whites until well combined.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium heat.

  • 7

    Add the steamed broccoli and the egg mixture to the skillet.

  • 8

    Gently scramble the eggs with the broccoli until the eggs are just set and fluffy.

  • 9

    Plate the egg and broccoli scramble alongside the roasted sweet potatoes and serve warm.