NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 medium Russet potato

0 tsp extra virgin olive oil

0.5 slice sourdough bread

0.13 whole avocado

0.5 cup non-fat Greek yogurt

0.5 cup fresh blueberries

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  Dice the Russet potato into half-inch cubes and toss them in a bowl with 0.5 tsp of olive oil, 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 golden and crispy on the outside.

• 4

  While the potatoes roast, heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-low heat.

• 5

  Pour the liquid egg whites into the skillet and sprinkle with finely chopped fresh chives.

• 6

  Gently stir the egg whites with a spatula until they are fully set, opaque, and fluffy.

• 7

  Toast the sourdough bread until golden brown and top it with the sliced avocado.

• 8

  Plate the egg white scramble with the roasted potatoes, avocado toast, a side of Greek yogurt, and fresh blueberries.