Name: Egg and Broccoli Scramble with Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 Large Eggs; 100g Liquid Egg Whites; 100g Sweet Potato, cubed; 100g Broccoli Florets, chopped; 50g Red Capsicum, diced; 1 tsp Avocado Oil

Nutrition

Per serving

442 calories

Protein: 35g; 31% of calories
Carbs: 32g; 29% of calories
Fat: 20g; 40% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then roast for 20-25 minutes until tender and caramelized.
While the potatoes roast, heat the remaining oil in a non-stick skillet over medium heat.
Add the chopped broccoli and diced capsicum to the skillet, sautéing for 4-5 minutes until the vegetables are crisp-tender.
In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.
Lower the heat to medium-low and pour the egg mixture over the sautéed vegetables.
Gently fold the eggs with a spatula, cooking until they are just set and fluffy.
Plate the egg scramble alongside the roasted sweet potatoes and enjoy immediately.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes