NUTRITION

SERVINGS

INGREDIENTS

1 medium Yukon Gold potato

3 large Eggs

0.75 cup Liquid egg whites

0.5 oz Feta cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

1 tbsp Fresh parsley

PREPARATION

• 1

  Dice the Yukon Gold potato into small 1/2-inch cubes to ensure they cook quickly and evenly in the skillet.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium heat and add the potato cubes.

• 3

  Sauté the potatoes for 10-12 minutes, stirring occasionally, until they are golden brown and tender when pierced with a fork.

• 4

  While the potatoes cook, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper in a medium bowl.

• 5

  Pour the egg mixture directly over the potatoes in the skillet and reduce the heat to medium-low.

• 6

  Gently scramble the eggs with a spatula, pulling from the edges toward the center, until they are just set and still moist.

• 7

  Remove the skillet from the heat and top with crumbled feta cheese, chopped fresh chives, and fresh parsley before serving.