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Ingredients
- 2 medium sweet potatoes
- 4 eggs
- 2 tbsp. milk
- salt & pepper
- 1 tbsp. butter
- 4 tbsp. salsa, for serving
- ½ avocado, sliced, for serving
- 2 tbsp. Greek yogurt, for serving
- 1 tbsp. cilantro, chopped
Prep Time:
5
Minutes
Directions
Cook Time:
45
Minutes
- Preheat the oven to 425°F (220°C). Line a baking sheet with baking paper.
- Wash and dry the sweet potatoes, then prick them all over with a fork. Place the potatoes onto the prepared baking sheet and bake in the oven until tender, roughly 40-50 minutes.
- In the meantime, crack the eggs into a bowl and add the milk, season with salt and pepper, and whisk until smooth.
- Once the sweet potatoes have cooked, remove from the oven and allow to cool slightly. Cut a slit down the center of the sweet potato about â…” of the way down. Using a fork, slightly mash the inside of the sweet potato and season with salt and pepper.
- Heat the butter in a non-stick skillet over a medium heat, then pour the whisked eggs into the pan. Scramble the eggs until cooked to your liking.
- Divide the scrambled eggs between the two sweet potatoes. Top with salsa, avocado, Greek yogurt and cilantro. Serve immediately.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
