Sweet Potato with Scrambled Egg, Cheese and Avocado

Ingredients

• Sweet Potato1 medium (180 g)
• Egg2 count (110 g)
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Parmesan Cheese2 tablespoon (10 g)
• Oil1 tablespoon (10 ml)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   Heat a pot with water over high heat. In the meantime, peel, cut the sweet potato lengthwise, like toasts.

2. 2

   Step 2

   Once boiling, add the sweet potato. Let boil for 10 minutes, until soft without falling apart.

3. 3

   Step 3

   Once soft, remove and drain.

4. 4

   Step 4

   Heat the grill over medium-high heat, pour half the oil and brown both sides of the sweet potato. This will take about 4 minutes. Set aside.

5. 5

   Step 5

   In the same pan , heat the remaining oil over medium heat.

6. 6

   Step 6

   Crack the eggs and after 30 seconds, stir constantly using a slotted spoon until it sets. This will take 3-5 minutes.

7. 7

   Step 7

   Cut the avocado and tomato into small pieces. Grate the parmesan cheese.

8. 8

   Step 8

   Put some scrambled egg, tomato, avocado and shredded cheese on top of each sweet potato toast. You can add some scallion.

9. 9

   Step 9

   Sprinkle with some chopped parsley and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sweet Potato with Scrambled Egg, Cheese and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.