YOUR SOLIN GENERATED RECIPE
Sweet Potato and Egg Breakfast Skillet
Sautéed sweet potatoes and black beans combined with vibrant peppers, topped with perfectly set eggs and a cool dollop of Greek yogurt for a savory, protein-packed start.
INGREDIENTS
3 large eggs
0.5 cup black beans
0.5 cup non-fat plain Greek yogurt
0.5 cup sweet potato
0.5 cup red bell pepper
0.25 cup yellow onion
1 cup baby spinach
1 tsp avocado oil
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Heat the avocado oil in a large cast-iron skillet over medium heat.
Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they are tender and develop a golden, crispy exterior.
Stir in the diced red bell pepper and yellow onion, cooking for 4-5 minutes until the vegetables are softened and fragrant.
Add the rinsed black beans to the skillet and season the mixture with smoked paprika, garlic powder, sea salt, and black pepper.
Fold in the baby spinach until just wilted.
Use a spoon to create three small wells in the mixture and crack an egg into each space.
Cover the skillet with a lid for 2-3 minutes until the egg whites are fully set but the yolks remain slightly runny.
Remove from heat, add a dollop of Greek yogurt, and garnish with freshly chopped chives before serving.