Scrambled Egg Whites with Steamed Sweet Potato
By adding sweet potatoes as a side to your scrambled egg whites in this P90X3-inspired recipe, you add even more nutrients to your breakfast plate. Rosemary add great, fresh flavor. If you don’t have rosemary you can use any fresh herb you like; try thyme, chives, or cilantro.
Save time by making this breakfast with leftover roasted or baked sweet potatoes. Or, instead of steaming, you can quickly cook one in a microwave while you prepare the rest of this breakfast. Pierce a sweet potato four to five times with a fork, and microwave it on high for 4 to 5 minutes, or until tender. Peel it and cut into pieces, or slice it in half and scoop out the center.
- ½ large sweet potato, peeled, cut into 1-inch pieces
- 4 large egg whites
- 1 large egg
- 1 tsp. olive oil
- 2 fresh rosemary sprigs, leaves removed and chopped, stems discarded
Fill bottom of steamer with 2 inches of water; bring to a boil over high heat. Place sweet potato in top of steamer; steam for 5 to 7 minutes, or until fork-tender. Set aside.
Combine egg whites and egg in a small bowl; whisk to blend.
Heat oil in medium skillet over medium heat.
Add egg mixture; cook, stirring frequently, for 3 to 4 minutes, or until set.
Place eggs and sweet potato on a serving plate. Sprinkle sweet potato with rosemary; serve immediately.
Tip: Sweet potato can also be cooked in a microwave.
- Pierce clean sweet potato 4 to 5 times with a fork.
- Microwave on high for 4 to 5 minutes, or until tender.
- Peel and cut into pieces.
Nutritional Information (per serving):
Total Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 186 mg
Sodium: 326 mg
Carbohydrate: 15 g
Fiber: 2 g
Sugar: 4 g
Protein: 22 g
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