Name: Roasted Potato and Egg Hash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup red potato; 1 tsp olive oil; 0.5 cup bell pepper; 0.25 cup red onion; 2 large eggs; 0.75 cup egg whites; 0.5 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh chives

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Potato and Egg Hash

Crispy oven-roasted potatoes and bell peppers tossed with protein-rich eggs and finished with a cooling, creamy dollop of Greek yogurt.

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NUTRITION

Protein

48.4g

Fat

15.7g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup red potato

1 tsp olive oil

0.5 cup bell pepper

0.25 cup red onion

2 large eggs

0.75 cup egg whites

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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PREPARATION

1
Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Place the diced red potatoes on the sheet, drizzle with olive oil, and sprinkle with sea salt, black pepper, and garlic powder.
3
Toss the potatoes to coat evenly and roast for 15 minutes until they start to soften.
4
Add the diced bell peppers and red onions to the baking sheet, tossing them with the potatoes, and roast for another 12 minutes until the edges are golden and crispy.
5
While the vegetables finish roasting, whisk the whole eggs and egg whites together in a medium bowl until well combined.
6
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a spatula until the eggs are soft-scrambled and just set.
7
Fold the roasted potato and vegetable mixture into the skillet with the eggs to combine.
8
Serve the hash warm, topped with a dollop of non-fat Greek yogurt and a sprinkle of fresh chives.