Description
A delicious breakfast featuring sweet potatoes and eggs, perfect for a nutritious start to your day.
Ingredients
Scale
- 2 sweet potatoes, peeled and diced
- 3–4 eggs
- 1 tablespoon olive oil
- 1 slice whole grain sourdough bread
- Low-fat cheese, to taste
- 1/2 cucumber, sliced
- 1/2 avocado, sliced
- 1/2 cup strawberries, halved
- Salt and pepper, to taste
- Optional veggies (bell peppers, spinach, etc.)
Instructions
- Peel and dice sweet potatoes into small cubes.
- Heat olive oil in a skillet over medium heat.
- Toss in sweet potatoes, season with salt and pepper, and sauté for 10-15 minutes until tender.
- Chop any extra veggies and add to the skillet for the last 5 minutes of cooking.
- Crack eggs in a bowl, whisk with a splash of milk or yogurt.
- Pour beaten eggs into the skillet and cook until edges set, then gently stir.
- Toast the whole-grain sourdough bread until golden and crispy.
- Assemble the plate with sweet potato and egg mix alongside avocado toast.
- Slice cucumbers and strawberries for a fresh side.
Notes
Feel free to customize with additional veggies or spices for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 300mg
Keywords: breakfast, sweet potatoes, eggs, healthy, vegetarian