NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 medium red potato

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Dice the red potato into half-inch cubes and toss with olive oil, garlic powder, and half of the sea salt and black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are crispy and golden brown.

• 4

  While the potatoes roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined.

• 5

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

• 6

  Cook the eggs slowly, stirring gently with a silicone spatula, until soft and pillowy curds begin to form.

• 7

  Add the baby spinach to the skillet and fold gently for 1 minute until the leaves are just wilted.

• 8

  Season the eggs with the remaining salt and pepper, then serve immediately alongside the roasted potatoes and garnish with chopped fresh chives.