NUTRITION

SERVINGS

INGREDIENTS

0.5 cup mini potatoes

1 tsp olive oil

0.25 tsp dried oregano

3 large eggs

0.75 cup liquid egg whites

1 oz feta cheese

0.13 cup tomato

0.13 cup red pepper

0.13 cup cucumber

0.13 cup red onion

1 tbsp tzatziki

2 tbsp pico de gallo

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the mini potatoes and toss them with olive oil, dried oregano, and a pinch of sea salt and black pepper.

• 3

  Roast the potatoes for 20 minutes until they are golden brown and crispy on the outside.

• 4

  In a small bowl, whisk together the liquid egg whites and the crumbled feta cheese.

• 5

  Heat a non-stick skillet over medium heat and pour in the egg white and feta mixture.

• 6

  Carefully crack the three large eggs on top of the egg white mixture, keeping the yolks intact.

• 7

  Cover the skillet with a lid and cook for 3-4 minutes until the whites are fully set but the yolks remain runny.

• 8

  While the eggs cook, finely dice the tomato, red pepper, cucumber, and red onion, then toss them together.

• 9

  Transfer the roasted potatoes and the egg nest to a plate.

• 10

  Top the eggs with the fresh vegetable mixture and the pico de gallo, then serve with a dollop of tzatziki on the side.