Eggs with Sweet Potato and Zucchini

Ingredients

• Sweet Potato1 medium (180 g)
• Egg1 count (55 g)
• Zucchini1/2 count (100 g)
• Red Bell Pepper1/4 count (30 g)
• Egg White1 count (40 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Peel the sweet potato and dice with the zucchini and bell pepper. Heat a pan over high heat.

2. 2

   Step 2

   Once heated, pour the oil, spread and add the vegetables with the sweet potato. Add salt and pepper.

3. 3

   Step 3

   Cover and let cook over medium heat for 15 minutes while stirring from time to time.

4. 4

   Step 4

   At the same time, fry the egg with the white in another pan. Use some oil drops only.

5. 5

   Step 5

   Take all the ingredients to a plate, add salt and pepper to taste and, if you want, garnish with any herb you like.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggs with Sweet Potato and Zucchini can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.