Serves 4
Who doesn’t love “breakfast foods” for dinner?! Sweet Potatoes are a very high source of fiber, protein, Vitamins A, C and B6, as well as iron and magnesium. They also have a low glycemic index, so will not spike your blood sugar, or cause belly bloat. Yum!
Ingredients
4 whole organic eggs
6 egg whites
1 and 1/2 cup of sweet potato, cubed
2 heirloom tomatos, sliced
1/2 cup of Greek yogurt
1/2 of medium purple onion, diced
2 cloves of garlic, diced
1 tablespoon of coconut oil
3 tablespoons of fresh rosemary
salt and pepper, to taste
Directions
1. Preheat oven to 350 degree F
2. In a medium skillet heat the coconut oil and cook the onion until it becomes caramelized
3. Add the sweet potato, garlic, pinch of salt, and 1 tablespoon of the rosemary to the skillet and cook for 15 minutes, or until the sweet potatoes start to soften
4. In a food processor or blender combine the eggs, egg white, salt, pepper, remaining rosemary, and Greek yogurt and blend until frothy
5. Add the veggies to a greased casserole and pour the egg mixture on top
6. Garnish with tomato and extra rosemary and a 1/2 an avocado.
7. Place the casserole in the oven for 35-40 minutes or until cooked
8. Serve with a bed of salad!