NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

3 large Eggs

1 cup Egg whites

1 cup Fresh spinach

1 tbsp Fresh chives

PREPARATION

• 1

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

• 2

  Peel and cube the Russet potato into half-inch pieces, then toss them in a bowl with olive oil, garlic powder, and half of the salt and pepper.

• 3

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

• 4

  While the potatoes are roasting, whisk together the whole eggs and egg whites in a medium bowl with the remaining salt and pepper.

• 5

  Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a spatula to create soft curds.

• 6

  When the eggs are nearly cooked through, add the fresh spinach to the pan and fold gently until the leaves are just wilted.

• 7

  Plate the fluffy scrambled eggs next to the roasted potatoes and garnish with finely chopped fresh chives before serving.