Name: Hearty Scrambled Eggs with Roasted Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 medium raw potato; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 2 large eggs; 1 cup liquid egg whites; 0.25 cup low-fat cottage cheese; 1 cup raw spinach; 1 tbsp fresh chives

Nutrition

Per serving

543 calories

Protein: 52g; 38% of calories
Carbs: 45g; 33% of calories
Fat: 17g; 29% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Scrub the raw potato and cut it into 1/2-inch cubes, then toss them in a bowl with the olive oil, sea salt, black pepper, and garlic powder.
Spread the potatoes in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
While the potatoes roast, whisk together the large eggs, liquid egg whites, and low-fat cottage cheese in a medium bowl until well combined.
Place a non-stick skillet over medium heat and add the raw spinach, sautéing for 1-2 minutes until just wilted.
Reduce the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.
Cook the eggs, stirring frequently with a silicone spatula, for 3-5 minutes until the curds are set but still moist and creamy.
Plate the scrambled eggs immediately alongside the crispy roasted potatoes and garnish with fresh chives.

Nutrition

Ingredients

Instructions

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