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Scrambled Egg Whites with Steamed Sweet Potato

By adding sweet potatoes as a side to your scrambled egg whites in this P90X3-inspired recipe, you add even more nutrients to your breakfast plate. Rosemary add great, fresh flavor. If you don’t have rosemary you can use any fresh herb you like; try thyme, chives, or cilantro.

Save time by making this breakfast with leftover roasted or baked sweet potatoes. Or, instead of steaming, you can quickly cook one in a microwave while you prepare the rest of this breakfast. Pierce a sweet potato four to five times with a fork, and microwave it on high for 4 to 5 minutes, or until tender. Peel it and cut into pieces, or slice it in half and scoop out the center.

Scrambled Egg Whites with Steamed Sweet Potato

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By: Team Beachbody
1 serving
Prep Time
5 minutes
Cook Time
11 minutes


  • Water
  • ½ large sweet potato, peeled, cut into 1-inch pieces
  • 4 large egg whites
  • 1 large egg
  • 1 tsp. olive oil
  • 2 fresh rosemary sprigs, leaves removed and chopped, stems discarded



  1. Fill bottom of steamer with 2 inches of water; bring to a boil over high heat. Place sweet potato in top of steamer; steam for 5 to 7 minutes, or until fork-tender. Set aside.

  2. Combine egg whites and egg in a small bowl; whisk to blend.

  3. Heat oil in medium skillet over medium heat.

  4. Add egg mixture; cook, stirring frequently, for 3 to 4 minutes, or until set.

  5. Place eggs and sweet potato on a serving plate. Sprinkle sweet potato with rosemary; serve immediately.

Recipe Notes

Tip: Sweet potato can also be cooked in a microwave.

  • Pierce clean sweet potato 4 to 5 times with a fork.
  • Microwave on high for 4 to 5 minutes, or until tender.
  • Peel and cut into pieces.
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Nutritional Information (per serving):
Calories: 238
Total Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 186 mg
Sodium: 326 mg
Carbohydrate: 15 g
Fiber: 2 g
Sugar: 4 g
Protein: 22 g