With the sweet potatoes already roasted the day before, this breakfast is ready in a flash. Serve with 1 orange or 2 clementines to complete the meal.

Carolyn Williams, RD, PhD
This Story Originally Appeared On cookinglight.com

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Credit: Colin Price; Food Styling: Chelsea Zimmer; Prop Styling: Heather Chadduck Hillegas

Recipe Summary

active:
10 mins
total:
10 mins
Yield:
Serves 1 (serving size: 1 cup potatoes and about 2/3 cup egg mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium skillet over medium-high. Coat pan with cooking spray. Add Roasted Sweet Potatoes; sauté 4 minutes. Remove from pan; keep warm.

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  • Return skillet to medium; coat with cooking spray. Whisk together egg whites, egg, and salt. Add to pan; cook 3 minutes or until soft-scrambled. Serve with potatoes; top with thyme.

Nutrition Facts

240 calories; fat 10.3g; saturated fat 2.1g; mono fat 5.5g; poly fat 2.1g; protein 15g; carbohydrates 22g; fiber 3g; cholesterol 186mg; iron 2mg; sodium 543mg; calcium 63mg; sugars 4g.
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