Name: Potato and egg breakfast skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potato, diced into 1/2-inch pieces; 1/3 cup yellow onion, finely diced; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/8 tsp black pepper; 2 large eggs, beaten; 7 large egg whites; 1 slice whole wheat bread; 2 tsp water; 4 olive oil cooking sprays

Nutrition

Per serving

518 calories

Protein: 44g; 34% of calories
Carbs: 46g; 36% of calories
Fat: 17g; 30% of calories

Instructions

Prep 15 min · Cook 10 min

Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes and onion, seasoning with half the salt and half the pepper. Cook, stirring occasionally, until the potatoes begin to brown, about 5 minutes.
Add the water to the skillet and immediately cover with a tight-fitting lid. Reduce heat to medium and cook until the water has evaporated and potatoes are tender, about 5 minutes. Remove the lid and cook for another 2 to 3 minutes until crisp. Toast the bread while the potatoes finish.
Transfer the potato mixture to a plate. Wipe out the skillet and return to medium-low heat. Coat the pan with cooking spray. Combine the whole eggs and egg whites with the remaining salt and pepper. Pour into the skillet and cook, stirring gently with a spatula, until just set. Done when set but soft, 165°F.
Spoon the soft scrambled eggs onto the plate next to the crisp potato hash and serve with the toast right away.

Nutrition

Ingredients

Instructions

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