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 adds 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 baked or roasted 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.
Scrambled Egg Whites with Steamed Sweet Potato
Ingredients
- Water
- ½ small sweet potato peeled, cut into 1-inch pieces
- 4 large egg whites (½ cup)
- 1 large egg
- 1 tsp olive oil
- 2 fresh rosemary sprigs leaves removed and chopped, stems discarded
Instructions
-
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.
Nutritional Information (per serving):
Calories: 224
Total Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 183 mg
Sodium: 309 mg
Carbohydrate: 11 g
Fiber: 2 g
Sugar: 3 g
Protein: 21 g
Containers
1 Red
1 Yellow
1 tsp.
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