Name: Egg and veggie scramble
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 large eggs; 8 large egg whites; 1/2 red bell pepper, diced; 1 oz fresh spinach, roughly chopped; 1 green onions, thinly sliced; 5 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

462 calories

Protein: 45g; 39% of calories
Carbs: 36g; 32% of calories
Fat: 15g; 29% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Toss the potatoes with the olive oil, garlic powder, and a pinch of the salt on a half-sheet pan. Roast for 20 minutes, flipping halfway through, until golden and tender.
While potatoes roast, mist a 10-inch nonstick skillet with cooking spray over medium heat. Add the bell pepper and cook for 5 minutes until softened. Stir in the spinach until wilted.
In a mixing bowl, whisk together the whole eggs, egg whites, remaining salt, and black pepper. Pour the egg mixture into the skillet with the vegetables. Stir gently with a heatproof spatula for 3 to 4 minutes until the eggs are just set but still moist. Done when eggs are set but still moist, 160°F.
Transfer the scramble to a plate. Serve the roasted potatoes on the side and garnish the eggs with sliced green onions.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes