Creamy Scrambled Eggs with Roasted Sweet Potato

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

Creamy Scrambled Eggs with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Sweet Potato

Delight in a refined yet simple breakfast featuring softly scrambled egg enveloped in a touch of rich heavy cream, paired with tender, roasted sweet potato cubes gently enhanced with olive oil. The balance of creamy texture and natural sweetness creates a satisfying morning meal.

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NUTRITION

248kcal
Protein
7.9g
Fat
15.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

100 grams Sweet Potato

2 tablespoons Heavy Cream

3 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel (if desired) and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes in 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for about 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    Meanwhile, in a small bowl, crack the egg and whisk it with heavy cream until well combined. Season lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and add the remaining 2 teaspoons of olive oil.

  • 6

    Pour in the egg mixture and gently stir continuously, allowing the eggs to slowly form soft curds and become creamy.

  • 7

    Once the eggs have reached a soft, slightly runny consistency, remove from heat.

  • 8

    Plate the creamy scrambled eggs alongside the roasted sweet potato cubes, and enjoy your balanced breakfast.

Creamy Scrambled Eggs with Roasted Sweet Potato

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

Creamy Scrambled Eggs with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Sweet Potato

Delight in a refined yet simple breakfast featuring softly scrambled egg enveloped in a touch of rich heavy cream, paired with tender, roasted sweet potato cubes gently enhanced with olive oil. The balance of creamy texture and natural sweetness creates a satisfying morning meal.

NUTRITION

248kcal
Protein
7.9g
Fat
15.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

100 grams Sweet Potato

2 tablespoons Heavy Cream

3 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel (if desired) and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes in 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for about 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    Meanwhile, in a small bowl, crack the egg and whisk it with heavy cream until well combined. Season lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and add the remaining 2 teaspoons of olive oil.

  • 6

    Pour in the egg mixture and gently stir continuously, allowing the eggs to slowly form soft curds and become creamy.

  • 7

    Once the eggs have reached a soft, slightly runny consistency, remove from heat.

  • 8

    Plate the creamy scrambled eggs alongside the roasted sweet potato cubes, and enjoy your balanced breakfast.