Recipe By Brian Jacobs
Published Nov 5th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 2 servings Calories 289.8

I was given this recipe by my nutritionist/trainer. The sweet potato and salsa make a great flavor contrast. It’s packed with protein.

Recipe Ingredients

  • 1 ½ cups egg whites
  • 2 large eggs
  • 1 dash hot sauce (such as Tabasco®), or to taste
  • ground black pepper to taste
  • 1 tablespoon coconut oil
  • ½ cup cubed cooked sweet potato
  • ½ cup torn kale leaves
  • ½ cup salsa

Cooking Directions

  1. 1 Whisk egg whites and eggs together in a bowl; add hot sauce and pepper.
  2. 2 Heat coconut oil in a skillet over medium heat. Add sweet potato and kale; cook and stir until kale is wilted, about 5 minutes.
  3. 3 Stir egg mixture into sweet potato mixture; cook, stirring constantly, until egg is cooked and set, about 5 minutes. Transfer egg mixture to serving plates and top with salsa.

Nutrition Facts

  • Calories 289.8
  • Carbohydrate 18.1 g
  • Cholesterol 186 mg
  • Fat 12.1 g
  • Fiber 3.2 g
  • Protein 28.8 g
  • Saturated Fat 7.5 g
  • Sodium 799.7 mg
  • Sugar 6.9 g


  1. Sweet Potato & Kale Scrambled Eggs Haiku: "These eggs were okay. Really needed the salsa (or at least some salt." I made this recipe as directed with my only sub being frozen thawed kale for the fresh. We found ourselves adding more pepper along with a generous sprinkle of salt at the table and didn't - Read more ...

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