Scrambled Eggs & Roasted Sweet Potato
- 8 ozs Sweet Potato (large, cubed)
- 1/4 tsp Sea Salt (divided)
- 4 Egg
- 1 cup Egg Whites
- 1/8 tsp Turmeric
- Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add the cubed sweet potato, half the sea salt and the spray with cooking oil. Bake for 30 minutes, flipping halfway through.
- In a pan over medium-low heat, add the eggs and egg whites and scramble until cooked through. Season with the remaining sea salt and turmeric. Serve with the sweet potatoes. Enjoy!
LeftoversEggs are best enjoyed the same day. Refrigerate leftover sweet potato in an airtight container for up to three days.
More FlavorSeason the sweet potatoes with your favorite herbs or chili flakes for a spicy kick.
Additional ToppingsServe with your favorite greens or more roasted veggies.
Make it VeganUse tofu for the scramble instead of eggs.
Serving: 2g | Calories: 341kcal | Carbohydrates: 33g | Protein: 28g | Fat: 10g | Cholesterol: 372mg | Sodium: 649mg | Fiber: 5g | Sugar: 2g | Vitamin A: 696IU | Vitamin C: 19mg | Calcium: 84mg | Iron: 3mg