NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup bell pepper

0.5 cup yellow onion

2 large eggs

0.75 cup liquid egg whites

1 oz sharp cheddar cheese

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Dice the Russet potato into small half-inch cubes and toss them on the baking sheet with the olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes for 20 to 25 minutes, flipping halfway through, until they are golden-brown and crispy on the edges.

• 4

  While the potatoes roast, finely dice the bell pepper and yellow onion.

• 5

  Heat a non-stick skillet over medium heat and sauté the peppers and onions for 5 to 7 minutes until they are tender and slightly caramelized.

• 6

  In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined.

• 7

  Pour the egg mixture into the skillet with the vegetables, stirring gently with a spatula to scramble until the eggs are just set.

• 8

  Fold the roasted potatoes and shredded sharp cheddar cheese into the egg mixture until the cheese is melted and gooey.

• 9

  Transfer the mixture to a bowl, garnish with freshly chopped chives, and serve warm.