Name: Breakfast Scramble with Roasted Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 0.75 cup Yukon Gold potato; 1.5 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.5 cup Red bell pepper; 1 cup Baby spinach; 2 large Eggs; 1 cup Egg whites; 1 tbsp Fresh chives

Nutrition

Per serving

464 calories

Protein: 44g; 38% of calories
Carbs: 31g; 27% of calories
Fat: 18g; 35% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Dice the Yukon Gold potato into small 1/2-inch cubes to ensure they roast quickly and evenly.
Toss the potatoes on the baking sheet with 1 tsp avocado oil, sea salt, black pepper, and garlic powder.
Roast the potatoes for 20 minutes, tossing halfway through, until they are golden brown and crispy.
While potatoes roast, dice the red bell pepper and whisk the whole eggs and egg whites together in a bowl until combined.
Heat the remaining 0.5 tsp avocado oil in a non-stick skillet over medium heat and sauté the bell peppers for 3-4 minutes.
Add the baby spinach to the skillet and stir until just wilted, then pour in the whisked egg mixture.
Gently scramble the eggs with a spatula until set but still moist, which should take about 3-4 minutes.
Plate the fluffy scramble alongside the roasted potatoes and garnish with freshly chopped chives.

Nutrition

Ingredients

Instructions

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