Creamy Avocado and Egg Scramble with Roasted Sweet Potatoes

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

Creamy Avocado and Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Avocado and Egg Scramble with Roasted Sweet Potatoes

Soft-scrambled eggs and whites served with golden roasted sweet potato cubes and fresh avocado, finished with a sprinkle of red pepper flakes and buttery sea salt.

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NUTRITION

549kcal
Protein
31.5g
Fat
25.9g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Liquid Egg Whites

200g Sweet Potato, cubed

1/2 medium Avocado, sliced

1 tsp Avocado Oil

1 cup Fresh Spinach

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and caramelized.

  • 4

    While potatoes roast, whisk the whole eggs and egg whites together in a small bowl until well combined.

  • 5

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

  • 6

    Add the fresh spinach to the pan and sauté briefly until just wilted.

  • 7

    Lower the heat and pour in the egg mixture, stirring gently and constantly with a spatula to create soft, creamy curds.

  • 8

    Remove the eggs from the heat while they still look slightly wet to prevent overcooking.

  • 9

    Plate the scramble alongside the roasted sweet potatoes and top with the fresh avocado slices.

  • 10

    Season with an extra pinch of sea salt and red pepper flakes if desired.

Creamy Avocado and Egg Scramble with Roasted Sweet Potatoes

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

Creamy Avocado and Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Avocado and Egg Scramble with Roasted Sweet Potatoes

Soft-scrambled eggs and whites served with golden roasted sweet potato cubes and fresh avocado, finished with a sprinkle of red pepper flakes and buttery sea salt.

NUTRITION

549kcal
Protein
31.5g
Fat
25.9g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Liquid Egg Whites

200g Sweet Potato, cubed

1/2 medium Avocado, sliced

1 tsp Avocado Oil

1 cup Fresh Spinach

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and caramelized.

  • 4

    While potatoes roast, whisk the whole eggs and egg whites together in a small bowl until well combined.

  • 5

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

  • 6

    Add the fresh spinach to the pan and sauté briefly until just wilted.

  • 7

    Lower the heat and pour in the egg mixture, stirring gently and constantly with a spatula to create soft, creamy curds.

  • 8

    Remove the eggs from the heat while they still look slightly wet to prevent overcooking.

  • 9

    Plate the scramble alongside the roasted sweet potatoes and top with the fresh avocado slices.

  • 10

    Season with an extra pinch of sea salt and red pepper flakes if desired.