Ingredients
Scale
- 2 large sweet potatoes, roasted*
- 2–4 slices prosciutto
- 2 tsp olive oil
- 4 eggs
- Handful chopped onion
- Mozarella cheese
- Cherry tomatoes, sliced
Chipotle Aioli
- 1/4 cup plain greek yogurt
- 1 Tbsp Olive Oil Mayo (Earth Balance Mindful Mayo)
- 2 tsp chipotle sauce from canned chipotle adobes
Instructions
- Grease a skillet with olive oil and add your chopped prosciutto. Cook over medium high heat for 3-5 minutes or until crispy. Remove from pan and set aside. Whisk your eggs and onion in a bowl then cook on a skillet over medium heat. Toss in your prosciutto and chopped cherry tomatoes and cook eggs until well scrambled.
- Slice your sweet potatoes in half then evenly distribute your egg scramble mixture into each. Sprinkle seasoning of choice like basil or oregano then top with mozzarella cheese.
- Whisk together your chipotle aioli ingredients and drizzle over each potato. Serve immediatley!
Notes
- To roast your sweet potatoes, wrap them in foil and bake at 400 degrees for 45-60 minutes. You can alternatively wrap them in a paper towel and microwave for 5 minutes or until soft. Roasting brings the best flavor in my opinion!
- **I used Earth Balance Mindful Mayo, they use olive oil and healthy ingredients versus regular mayo. Veganese would also work well too.