Southwestern Sweet Potato 'Toast'
CALORIES: 480
PREP: 10 minutes
COOK: 25 minutes
Ingredients
| 1 | sweet potato, sliced lengthwise into 1/2 inch discs |
|---|---|
| 4 | large eggs |
| 1/4 cup | milk |
Salt and pepper to taste | |
| 1 tbsp | butter |
| 1/2 cup | guacamole |
| 1/2 cup | prepared salsa |
| 1 tbsp | chopped fresh chives |
Directions
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Arrange the sweet potatoes in a single layer on the baking sheet. Bake until they are fork tender, about 25 minutes.
In the meantime, whisk together the eggs, milk, salt, and pepper.
In a nonstick skillet, melt the butter over medium heat. Add the egg mixture and cook, stirring constantly, until the eggs are scrambled, 3 to 5 minutes.
Top each slice of sweet potato ‘toast’ with guacamole, scrambled eggs, salsa, and chives for garnish.
Enjoy immediately.
Nutritional Info
| Per serving | |
|---|---|
| Calories (kcal) | 480 |
| Total Fat (g) | 25 |
| Saturated fat (g) | 8 |
| Trans fat (g) | 0 |
| Cholesterol (mg) | 388 |
| Sodium (mg) | 1061 |
| Total Carbohydrate (g) | 49 |
| Dietary Fiber (g) | 7 |
| Total Sugars (g) | 12 |
| Added Sugars (g) | 0 |
| Protein (g) | 18 |
| Vitamin D (mg) | 2 |
| Calcium (mg) | 138 |
| Iron (mg) | 3 |
| Potassium (mg) | 1230 |
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