Scrambled Eggs with Sweet Potatoes Recipe
Fluffy scrambled eggs combine with roasted sweet potatoes for a colorful, protein-rich, and fiber-filled breakfast or brunch.
Ingredients
- 4 large eggs or vegan egg substitute
- 1 small sweet potato peeled and diced (~1 cup)
- 1 tbsp olive oil or vegan butter
- Salt and black pepper to taste
- Optional: smoked paprika chives, or nutritional yeast
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Add diced sweet potatoes; cook 5–7 minutes until slightly tender and golden.
- Whisk eggs with salt and pepper in a mixing bowl.
- Pour eggs over sweet potatoes; gently scramble until cooked through but still fluffy.
- Sprinkle optional smoked paprika, chives, or nutritional yeast for extra flavor.
- Serve immediately while warm and visually vibrant.
Notes
Nutritional Values (per serving)
- Calories: 250
- Total Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 120%
- Vitamin C: 10%
- Folate: 8%
- Vitamin K: 5%
- Potassium: 15%
Tips to Enhance Flavor
- Roast sweet potatoes beforehand for extra caramelization.
- Add fresh herbs like parsley or chives for brightness.
- Mix in nutritional yeast for cheesy umami depth.
- Sprinkle smoked paprika or cayenne for a subtle kick.
- Serve with whole-grain toast to boost fiber and satiety.