NUTRITION

SERVINGS

INGREDIENTS

1 cup Yukon Gold potatoes

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

3 large Eggs

1 cup Liquid egg whites

1 tbsp Fresh chives

1 cup Fresh strawberries

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potatoes into half-inch cubes and place them on the baking sheet.

• 3

  Drizzle the potatoes with olive oil and sprinkle with sea salt and black pepper, tossing well to ensure every cube is evenly coated.

• 4

  Roast the potatoes for 20-25 minutes, turning them halfway through, until they are tender on the inside and crispy golden brown on the outside.

• 5

  While the potatoes roast, whisk together the whole eggs and liquid egg whites in a medium bowl until the mixture is uniform and frothy.

• 6

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

• 7

  Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds. Continue until the eggs are just set but still moist.

• 8

  Remove the eggs from the heat and fold in the finely chopped fresh chives.

• 9

  Plate the hot roasted potatoes alongside the fluffy scrambled eggs and serve with a generous side of sliced fresh strawberries.