Veggie Egg Scramble with Sweet Potatoes

Serves 1

Pairing protein, fibre, and healthy fats helps slow digestion and support stable blood sugar — which means better focus, better training, and fewer snacky cravings an hour later. I love the combination of egg, egg whites, sweet potatoes and black beans here. A winning protein-fibre combo.

1 tsp Extra Virgin Olive Oil (Divided)

1.5 cup, cubed Sweet Potato

1/4 tsp Smoked Paprika

1 dash Kosher Salt

2 tbsp, chopped Red Onions

1/2 cup Spinach (Chopped)

132 g [4 large] Egg White

1 large Egg

1 tbsp Feta Cheese

½ cup Cherry Tomatoes (Quartered)

0.33 cupBlack Beans (Canned)

pepper, to taste

1 cup Raspberries

Heat half of the olive oil in a large nonstick skillet over medium heat.

Add the cubed sweet potatoes, smoked paprika, and a dash of salt. Stir well, then cover the skillet with a lid.

Cook for 6–8 minutes, lifting the lid occasionally to stir, until the potatoes are tender and starting to brown. If the potatoes begin to stick or brown too quickly, add water and re-cover to steam.

Add the remaining olive oil, then stir in the red onion. Cook uncovered for 3–4 minutes, until softened.

Add the spinach and black beans, stirring until spinach wilts.

Pour in the eggs and gently scramble with a spatula for 3–5 minutes, cooking just until set. Season with black pepper and avoid overcooking to keep the eggs light and moist.

Top the scramble with feta cheese and quartered cherry tomatoes. Season with additional salt and pepper to suit your taste before serving. Serve raspberries on the side.

Spice it up Add your fav hot sauce or salsa on top, if desired

Sweet Potatoes You could also Air Fry the sweet potatoes and add to the skillet at the end.

547cal per serving - 78g carbs - 22g fibre- 12.9g fat - 32.6 protein