Name: Sweet Potato and Spinach Egg Scramble
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 0.5 tbsp olive oil; 1 cup raw sweet potato; 0.25 cup yellow onion; 2 large eggs; 1.25 cup egg whites; 2 cup raw spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Nutrition

Per serving

482 calories

Protein: 43g; 37% of calories
Carbs: 36g; 30% of calories
Fat: 17g; 33% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Peel the sweet potato and dice it into small 1/2-inch cubes to ensure quick and even cooking.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the sweet potato cubes to the skillet and cook for 8 to 10 minutes, stirring occasionally, until they are tender and slightly caramelized.
Stir in the chopped onion and cook for another 2 to 3 minutes until translucent and fragrant.
While the vegetables cook, whisk together the whole eggs, egg whites, sea salt, black pepper, and garlic powder in a medium bowl until well combined.
Add the raw spinach to the skillet and toss for about 1 minute until the leaves just begin to wilt.
Pour the egg mixture over the vegetables and let sit for 30 seconds before gently folding with a spatula.
Continue to cook, folding occasionally, until the eggs are set but still moist, about 2 to 3 minutes.
Remove from the heat and serve immediately while hot.

Nutrition

Ingredients

Instructions

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