Name: Scrambled Eggs with Avocado and Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 medium sweet potato; 1 tsp olive oil; 0.25 tsp sea salt; 3 large eggs; 1 cup egg whites; 1 tsp ghee; 0.25 tsp black pepper; 0.25 whole avocado

Scrambled Eggs with Avocado and Roasted Sweet Potato

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 Avocado and Roasted Sweet Potato

Oven-roasted sweet potato cubes paired with fluffy scrambled eggs and buttery avocado slices for a nutrient-dense breakfast that is incredibly gentle on digestion.

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NUTRITION

Protein

49.5g

Fat

31.8g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

0.5 medium sweet potato

1 tsp olive oil

0.25 tsp sea salt

3 large eggs

1 cup egg whites

1 tsp ghee

0.25 tsp black pepper

0.25 whole avocado

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2
Peel and dice the sweet potato into half-inch cubes, then toss with olive oil and a pinch of the sea salt.
3
Spread the potatoes in a single layer and roast for 20 minutes until they are tender and have developed golden, caramelized edges.
4
While the potatoes roast, whisk the whole eggs and egg whites in a medium bowl until the mixture is completely uniform.
5
Melt the ghee in a non-stick skillet over medium-low heat, ensuring the entire surface is lightly coated.
6
Pour the egg mixture into the pan and use a silicone spatula to gently push the curds toward the center until they are softly set.
7
Remove the skillet from the heat and season the eggs with the remaining sea salt and freshly cracked black pepper.
8
Plate the fluffy scramble alongside the roasted sweet potatoes and top with the fresh, creamy avocado slices.