Name: Fluffy Egg White Hash Brown Scramble
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1.5 cups Frozen shredded hash browns; 1.5 cups Liquid egg whites; 1 tbsp Extra virgin olive oil; 2 tbsp Nutritional yeast; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 cup Fresh baby spinach; 1 tbsp Fresh chives

Nutrition

Per serving

536 calories

Protein: 51g; 39% of calories
Carbs: 48g; 36% of calories
Fat: 15g; 25% of calories

Ingredients

9 items

Instructions

Prep 5 min · Cook 15 min

Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.
Add the frozen shredded hash browns to the skillet, spreading them into an even layer with a spatula.
Cook the potatoes undisturbed for 6 minutes until the bottom layer is deeply golden and crispy.
Flip the hash browns in sections and cook for another 4 minutes to ensure even browning.
Reduce the heat to medium and stir in the fresh baby spinach, sautéing for 1 minute until just wilted.
In a small bowl, whisk together the liquid egg whites, nutritional yeast, sea salt, black pepper, and garlic powder.
Pour the egg white mixture over the potatoes and spinach in the skillet.
Using a silicone spatula, gently fold the eggs into the potatoes, moving them constantly for 3 minutes until the whites are set and fluffy.
Garnish with freshly chopped chives and serve immediately while hot.

Nutrition

Ingredients

Instructions

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