Name: Scrambled Eggs with Roasted Sweet Potatoes and Sautéed Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 150g Liquid Egg Whites; 140g Sweet Potato, diced; 75g Red Bell Pepper, chopped; 40g Yellow Onion, diced; 1 tsp Avocado Oil; Smoky Paprika, Salt, and Black Pepper to taste

Scrambled Eggs with Roasted Sweet Potatoes and Sautéed Bell Peppers

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 Roasted Sweet Potatoes and Sautéed Bell Peppers

Fluffy scrambled eggs and egg whites served with oven-roasted sweet potato cubes and vibrant sautéed peppers, finished with a dash of smoky paprika.

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NUTRITION

Protein

32.2g

Fat

14.5g

Carbs

38.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

150g Liquid Egg Whites

140g Sweet Potato, diced

75g Red Bell Pepper, chopped

40g Yellow Onion, diced

1 tsp Avocado Oil

Smoky Paprika, Salt, and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced sweet potato with half of the avocado oil and a pinch of salt and smoky paprika.
3
Spread the potatoes in a single layer and roast for 20-25 minutes until tender and caramelized.
4
While the potatoes roast, heat the remaining avocado oil in a non-stick skillet over medium heat.
5
Sauté the chopped bell peppers and onions until they are softened and slightly browned.
6
Whisk the whole eggs and egg whites together in a bowl until well combined.
7
Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
8
Gently scramble the eggs with a spatula until they are just set and still moist.
9
Plate the vegetable egg scramble alongside the roasted sweet potatoes and garnish with an extra dusting of smoky paprika.