NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat plain Greek yogurt

1 medium Russet potato

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Wash and peel the potato, then dice it into small 1/2-inch cubes to ensure even roasting.

• 3

  In a small bowl, toss the potato cubes with olive oil, garlic powder, and half of the salt and pepper.

• 4

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

• 5

  While the potatoes roast, whisk together the whole eggs, liquid egg whites, Greek yogurt, and the remaining salt and pepper in a bowl until completely smooth.

• 6

  Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds.

• 7

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, large curds.

• 8

  Continue cooking until the eggs are just set but still look moist, then remove from the heat immediately.

• 9

  Plate the scrambled eggs alongside the crispy roasted potatoes and garnish with freshly chopped chives.