Name: Potato and egg breakfast bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz red potatoes, diced into 1/2-inch pieces; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 large egg; 9 large egg whites; 1/3 cup cherry tomatoes, halved; 1/4 cup guacamole

Nutrition

Per serving

472 calories

Protein: 42g; 36% of calories
Carbs: 41g; 35% of calories
Fat: 15g; 29% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

Heat the oil in a 10-inch non-stick skillet over medium heat. Add the potatoes and season with half the salt and half the pepper. Cook, stirring occasionally, until the potatoes are golden brown and tender, about 12 to 15 minutes.
While the potatoes cook, crack the whole egg into a small bowl and add the egg whites. Season with the remaining salt and pepper, then whisk with a fork until well combined.
Move the cooked potatoes to one side of the skillet. Pour the egg mixture into the empty side of the pan. Cook, folding gently with a spatula, until the eggs are set but still moist. Done when set but still moist, 165°F.
Transfer the crispy potatoes and scrambled eggs to a bowl. Top with the halved cherry tomatoes and the guacamole.

Nutrition

Ingredients

Instructions

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