SCRAMBLED EGG
Per serving : 313kCal / Carbs 25g / Protein 15g / Fat 17g
Ingredients
200g Sweet Potatoes (diced)
1/3 Bunch of Kale (roughly chopped)
1 tsp Coconut Oil
Salt & Pepper (to taste)
4 Eggs
2 tsp Unsalted Butter
1 tsp Curry Powder
1/2 Lemon (cut into wedges)
How to make it
- Preheat oven to 190°C/375°F/Gas 5.
- Line baking tray with baking paper.
- Toss sweet potato, kale, oil, salt and pepper in a bowl and transfer to baking tray.
- Roast for 20-25 minutes, or until soft.
- Meanwhile, whisk eggs in a small bowl with a little salt and pepper.
- Add butter to a fry pan on low-medium heat.
- Add eggs and gently stir with a spatula.
- Remove eggs when they’re still runny and slightly underdone, as they’ll continue to cook in the pan once removed from the heat.
- Serve eggs on top of sweet potato and kale with lemon wedges.