Egg and Potato Scramble with Sautéed Peas and Carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Potato Scramble with Sautéed Peas and Carrots

YOUR SOLIN GENERATED RECIPE

Egg and Potato Scramble with Sautéed Peas and Carrots

Skillet-scrambled eggs with diced chicken and golden potatoes, tossed with sweet peas and carrots for a breakfast that is hearty and beautifully caramelized.

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NUTRITION

650kcal
Protein
46.6g
Fat
26.6g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

2 oz Cooked Chicken Breast, diced

1.5 cups Red Potato, diced

1/2 cup Green Peas

1/2 cup Carrots, chopped

1 tbsp Avocado Oil

1 tbsp 2% Milk

1/4 tsp Sea Salt

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium heat.

  • 2

    Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and golden-brown.

  • 3

    Toss in the chopped carrots and green peas, sautéing for another 4-5 minutes until the carrots are slightly softened.

  • 4

    Stir in the diced chicken breast to heat it through with the vegetables.

  • 5

    In a small bowl, whisk together the eggs, liquid egg whites, milk, garlic powder, and salt.

  • 6

    Lower the heat to medium-low and pour the egg mixture over the potato and vegetable hash.

  • 7

    Gently fold and scramble the eggs until they are just set and fluffy.

  • 8

    Serve immediately while hot and seasoned to your preference.

Egg and Potato Scramble with Sautéed Peas and Carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Potato Scramble with Sautéed Peas and Carrots

YOUR SOLIN GENERATED RECIPE

Egg and Potato Scramble with Sautéed Peas and Carrots

Skillet-scrambled eggs with diced chicken and golden potatoes, tossed with sweet peas and carrots for a breakfast that is hearty and beautifully caramelized.

NUTRITION

650kcal
Protein
46.6g
Fat
26.6g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

2 oz Cooked Chicken Breast, diced

1.5 cups Red Potato, diced

1/2 cup Green Peas

1/2 cup Carrots, chopped

1 tbsp Avocado Oil

1 tbsp 2% Milk

1/4 tsp Sea Salt

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium heat.

  • 2

    Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and golden-brown.

  • 3

    Toss in the chopped carrots and green peas, sautéing for another 4-5 minutes until the carrots are slightly softened.

  • 4

    Stir in the diced chicken breast to heat it through with the vegetables.

  • 5

    In a small bowl, whisk together the eggs, liquid egg whites, milk, garlic powder, and salt.

  • 6

    Lower the heat to medium-low and pour the egg mixture over the potato and vegetable hash.

  • 7

    Gently fold and scramble the eggs until they are just set and fluffy.

  • 8

    Serve immediately while hot and seasoned to your preference.