Name: Egg and Kale Scramble with Sautéed Sweet Potatoes and Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/4 cup Egg Whites; 120g Sweet Potato, cubed; 1 cup chopped Kale; 100g Non-fat Plain Greek Yogurt; 1 tsp Extra Virgin Olive Oil

Egg and Kale Scramble with Sautéed Sweet Potatoes and Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Egg and Kale Scramble with Sautéed Sweet Potatoes and Greek Yogurt

Pan-seared sweet potatoes and leafy kale scrambled with fluffy eggs, served with a dollop of cool, creamy Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

32.7g

Fat

14.9g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

120g Sweet Potato, cubed

1 cup chopped Kale

100g Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Peel the sweet potato and dice into small half-inch cubes to ensure quick cooking.
2
Heat the olive oil in a medium non-stick skillet over medium heat.
3
Add the sweet potato cubes to the skillet and sauté for 8 to 10 minutes, stirring occasionally, until they are tender and golden brown.
4
Add the chopped kale to the skillet and sauté for another 2 minutes until the leaves are wilted and bright green.
5
In a small bowl, whisk together the whole eggs and egg whites until well combined.
6
Lower the heat to medium-low and pour the egg mixture over the sautéed vegetables.
7
Gently stir the eggs with a spatula until they are scrambled and just set.
8
Plate the scramble immediately and top with a generous dollop of cold Greek yogurt for a creamy finish.