NUTRITION

SERVINGS

INGREDIENTS

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

2 cups Fresh baby spinach

2 large Eggs

0.75 cup Liquid egg whites

1 oz Sharp cheddar cheese

1 tbsp Fresh chives

PREPARATION

• 1

  Wash and dice the potato into small 1/2-inch cubes to ensure they cook quickly and evenly.

• 2

  Heat the olive oil in a non-stick skillet over medium heat and add the diced potatoes, sea salt, black pepper, and garlic powder.

• 3

  Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the potatoes are tender and golden brown.

• 4

  In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.

• 5

  Add the baby spinach to the skillet with the potatoes and sauté for 1-2 minutes until just wilted.

• 6

  Pour the egg mixture over the potatoes and spinach, stirring gently with a spatula until the eggs are scrambled and fully set.

• 7

  Sprinkle the shredded cheddar cheese over the top, cover the pan for 30 seconds to melt the cheese, and garnish with fresh chives before serving.