Name: Scrambled Eggs with Sautéed Kale and Sweet Potato Hash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Whole Eggs; 0.5 cup Liquid Egg Whites; 100g Sweet Potato; 1 cup Fresh Kale; 0.25 cup Canned Black Beans; 0.25 cup Red Onion; 0.25 cup Red Bell Pepper; 1 tsp Extra Virgin Olive Oil

Scrambled Eggs with Sautéed Kale and Sweet Potato Hash

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 Sautéed Kale and Sweet Potato Hash

Pan-seared sweet potato and red onion hash served with fluffy scrambled eggs and tender sautéed kale, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

34.0g

Fat

15.3g

Carbs

43.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Whole Eggs

0.5 cup Liquid Egg Whites

100g Sweet Potato

1 cup Fresh Kale

0.25 cup Canned Black Beans

0.25 cup Red Onion

0.25 cup Red Bell Pepper

1 tsp Extra Virgin Olive Oil

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PREPARATION

1
Heat the olive oil in a large non-stick skillet over medium heat.
2
Add the diced sweet potato and cook for 8-10 minutes until tender and slightly caramelized.
3
Toss in the red onion, bell pepper, and black beans, sautéing for another 3 minutes.
4
Add the chopped kale to the pan and stir until it is wilted and bright green.
5
Whisk the whole eggs and egg whites together in a small bowl.
6
Push the vegetable hash to one side of the pan and pour the egg mixture into the empty space.
7
Gently scramble the eggs until set, then fold them into the vegetable hash and serve hot.