Friday, September 18, 2015

Roasted Sweet Potato and Eggs with Yogurt Pesto

If you prefer a savory breakfast, this is for you! So nutritious and filling.



Roasted Sweet Potato and Eggs with Yogurt Pesto

Ingredients:

1 medium sweet potato
1 egg
1/4 cup egg whites
1/4 cup yogurt 
1 teaspoon pesto
1 teaspoon Parmesan cheese
Salt
Pepper

Directions:

1. Preheat oven to 400 F. Slice sweet potato into 1/2 inch slices and place in a bowl. Spray with cooking spray and season with salt and pepper. Toss to coat.

2. Spray a baking pan with cooking spray and add the sweet potatoes. Cook about 25 minutes, flipping halfway through.

3. When the sweet potatoes are almost done, coat a non-stick pan with cooking spray and heat over medium heat. Add the egg whites and crack the whole egg in the center. Cover and cook until the whites set. Place on a plate. 

4. Mix together the yogurt, pesto, and cheese in a small bowl. Top the eggs with the pesto mixture. Serve with sweet potatoes.