1 tsp. olive oil
1/4 cup onion, diced
1/4 cup sweet potato, chopped into 1/2” cubes
1/4 cup red pepper, diced
1/4 cup tomatoes, chopped into 1/2” pieces
2 egg whites
1 tsp. basil
Salt and pepper 


Heat the olive oil in a large skillet over medium heat (if you do not have a skillet you can use a non-stick frying pan). Add the onion and let it sauté for 1-2 minutes. Add the sweet potato and the basil to the skillet. Cover and cook for approximately 8 minutes, or until the potatoes are soft. Add the red peppers and tomatoes. Leave the lid off the skillet so that the water from the vegetables can evaporate. Add the egg whites and cook uncovered for about 6 minutes or until the eggs are fully cooked. Sprinkle salt and pepper to taste and serve.