NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

0.6 cup Egg whites

0.25 cup Roasted mini potatoes

0.5 oz Feta cheese

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 cup Red onion

2 whole Kalamata olives

0.25 cup Bell peppers

2 tbsp Tzatziki sauce

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Prep the Mediterranean salad by dicing the cucumber, cherry tomatoes, red onion, and bell peppers into bite-sized pieces.

• 2

  In a small bowl, whisk together the large eggs and egg whites until well combined and slightly frothy.

• 3

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

• 4

  Add the pre-cooked roasted mini potatoes to the skillet, tossing for 2-3 minutes until they are heated through and the edges become crisp.

• 5

  Pour the egg mixture over the potatoes in the skillet.

• 6

  Season the mixture with sea salt, black pepper, and dried oregano.

• 7

  Gently scramble the eggs with the potatoes until the eggs are just set and fluffy.

• 8

  Transfer the egg and potato mixture to a serving bowl.

• 9

  Top with the prepared cucumber, tomatoes, onion, and peppers, then add the Kalamata olives and crumbled feta cheese.

• 10

  Finish the bowl with a dollop of creamy tzatziki sauce before serving.