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Sweet Potato Breakfast Casserole

Here’s a quick and delicious 5-ingredient breakfast that includes vegetables to kick-start your day. Slice the sweet potatoes into julienne strips the evening before to speed things up in the morning!

Preparation: 5 minutes
Cooking: 12 minutes
Servings: 2

  • 300 g (2.5 (diameter12.7 cm x 5.1 cm)) average-sized sweet potatoes sliced into julienne strips
  • 500 ml (2 cups) baby kale, washed
  • 60 g light feta, cubed
  • 4 eggs
  • 10 ml (2 teaspoons) green onion

For 2 servings:

  1. Spray oil in a pan, add the sweet potatoes, and cook over medium heat for 8 minutes or until the potatoes are tender.
  2. Add the baby kale and feta, and resume cooking for another 2 minutes.
  3. Space the potatoes throughout the pan before pouring the eggs over, and resume cooking for another 2 minutes.
  4. Add the green onions.

Nutritional values: calories 342 / carbs 33 g (6 g fibre) / fats 14 g /  protein 22 g
Portions: 1.3 meat and alternatives / 1.5 starch / 1,2 vegetables

Alyssa Fontaine, Dt.P.

Nutrition supervisor at Nautilus Plus, member of the Ordre professionnel des diététistes du Québec and holder of a bachelor’s degree from McGill University, Alyssa joined the Nautilus Plus team in January 2014. She developed an interest in healthy nutrition at a very young age, inspired by her grandmother’s large vegetable garden and her iron health still going strong at over 90 years of age. Proper nutrition and an active lifestyle are the secrets to a long life. An avid outdoor enthusiast, Alyssa exercises regularly and shares her tips to living a balanced lifestyle acknowledging that she does have a sweet tooth. She is the proud spokesperson for the «Zero Diet» brand and she is being followed more and more on social networks.

Sweet Potato Breakfast Casserole is a post from I'm taking charge. I'm taking charge is a blog that aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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