Sweet Potato & Avocado Egg Scramble
Prep time
Cook time
Total time
Serves: 2
  • 1 medium sweet potato, diced into large cubes (makes about 1½ cups)
  • Olive oil spray
  • 8 egg whites
  • ½ avocado, diced
  • ½ cup cherry tomatoes, halved
  • 1 green onion, diced
  • ½ cup yellow bell pepper, diced
  • ¼ cup onion, diced
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt and pepper
  1. Preheat the oven to 400 degrees. Spray a baking pan with olive oil cooking spray. Place the diced sweet potato on the baking pan and season lightly with salt.
  2. Roast for 15 minutes, then flip and roast for an additional 10 minutes, until browned on the sides.
  3. Remove from the oven and set aside.
  4. Heat a non-stick pan at medium to high heat and spray lightly with olive oil spray. Add in onion and cook, stirring constantly for a few minutes until softened. Add in yellow bell pepper and cook a couple more minutes.
  5. Add in egg whites and cook for 5-7 minutes. Add in garlic powder, and season lightly with salt and pepper.
  6. Stir in cherry tomatoes to just heat and soften then skin.
  7. When tomatoes are heated through, toss the sweet potatoes in the pan and combine all ingredients well.
  8. Remove from heat, and top with diced avocado and green onion.
  9. Sprinkle with paprika.
  10. Enjoy!
Nutritional Information
Serving size: ½ recipe Calories: 265.4kcal Fat: 5.8g Carbohydrates: 35.3g Sugar: 1.9g Fiber: 6.2g Protein: 19.2g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/sweet-potato-avocado-egg-scramble-and-fave-five-friday-breakfast-for-dinner-recipes-why-not/