Jacket sweet potato with creamy scrambled eggs
As you might have seen from my insta stories and recipes, breakfast is something I like to alternate between savory and sweet. With this meal you will start the day powerful and you’ll stay well filled until the next meal. I always try to find a good balance between carbohydrates and proteins, this dish contains no less than 18 g proteins!
1 large sweet potato or sweet potato (+/- 175 g)
50 g Cottage cheese (cottage cheese)
50 g capsicums (mini pointed pepper)
50 g mushrooms
5 g chives
1 stalk of spring onion
Pepper and salt
Prick a few holes all over the potato with a knife.
Place this on a plate, microwave 4 minutes at 600 watts, turn the potato after 4 minutes and repeat.
Finely chop the capsicums or bell pepper and mushrooms.
Chop chives and spring onion.
Fry the vegetables over low heat in a little olive oil.
Season with salt and pepper.
Put a pan on the fire with a little fat of your choice.
Immediately put the egg in and immediately start stirring the egg with a whisk, regularly remove the pan from the heat so that it does not get too hot and the egg does not immediately start to solidify.
When you see that the egg is starting to set, add the cottage cheese and keep stirring, the egg will preferably still look slightly “wet”.
Finally add the chives and some salt and pepper and stir together.
Cut the sweet potato in half, add the egg in between and garnish with the fried vegetables.
Finally, sprinkle the finely chopped spring onion over it.
Voila! Ready to enjoy!