Name: Baked Eggs with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup sweet potato; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 2 large eggs; 0.5 cup egg whites; 0.5 cup non-fat Greek yogurt; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Sweet Potatoes

Roasted sweet potato cubes topped with protein-rich baked eggs and a creamy dollop of Greek yogurt for a velvety texture.

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NUTRITION

Protein

41.1g

Fat

15.4g

Carbs

47.2g

SERVINGS

1 serving

INGREDIENTS

1 cup sweet potato

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

2 large eggs

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small oven-safe baking dish with parchment paper for easy cleanup.
2
In the baking dish, toss the diced sweet potato with extra virgin olive oil, sea salt, black pepper, and dried oregano until the cubes are well coated.
3
Spread the sweet potatoes into a single layer and roast for 20 to 25 minutes, or until they are fork-tender and have developed golden, caramelized edges.
4
Remove the dish from the oven and use a spoon to move the potatoes aside, creating two distinct wells for the eggs.
5
Pour the liquid egg whites into the dish around the potatoes, then carefully crack the whole eggs into the wells you created.
6
Place the dish back into the oven and bake for another 8 to 12 minutes, depending on how firm you prefer your yolks.
7
Once the eggs are cooked to your liking, remove the dish and top with a cool dollop of non-fat Greek yogurt and a sprinkle of fresh parsley before serving.