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Sweet Potato and Kale Scrambled Eggs

Brian Jacobs

"I was given this recipe by my nutritionist/trainer. The sweet potato and salsa make a great flavor contrast. It's packed with protein."
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20 m servings 290 cals
Original recipe yields 2 servings

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  1. Whisk egg whites and eggs together in a bowl; add hot sauce and pepper.
  2. Heat coconut oil in a skillet over medium heat. Add sweet potato and kale; cook and stir until kale is wilted, about 5 minutes.
  3. Stir egg mixture into sweet potato mixture; cook, stirring constantly, until egg is cooked and set, about 5 minutes. Transfer egg mixture to serving plates and top with salsa.

Nutrition Facts

Per Serving: 290 calories; 12.1 g fat; 18.1 g carbohydrates; 28.8 g protein; 186 mg cholesterol; 800 mg sodium. Full nutrition

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Sweet Potato & Kale Scrambled Eggs Haiku: "These eggs were okay. Really needed the salsa (or at least some salt." I made this recipe as directed with my only sub being frozen, thawed kale for th...