Name: Bacon and egg scramble
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 large eggs; 7 large egg whites; 0.5 oz bacon, chopped; 4 oz red potatoes, cubed into half-inch pieces; 8 olive oil cooking sprays; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh chives, finely chopped; 1 tbsp water

Ingredients

9 items

2 large eggs
7 large egg whites
½ oz bacon, chopped
4 oz red potatoes, cubed into half-inch pieces
8 olive oil cooking sprays
1/4 tsp salt
1/2 tsp black pepper
1 1/2 tbsp fresh chives, finely chopped
1 tbsp water

Instructions

Prep 20 min · Cook 0 min

Coat a 12-inch nonstick skillet with the cooking spray and place over medium heat. Add the potatoes and a pinch of the salt. Cover and cook for 5 minutes to steam. Uncover and continue cooking, stirring occasionally, until the potatoes are golden brown and tender, about 8 to 10 minutes more. Move the potatoes to one side of the pan. Done when tender when pierced with a fork.
While the potatoes finish browning, whisk the whole eggs, egg whites, water, remaining salt, and black pepper in a small bowl. Add the chopped bacon to the empty side of the skillet. Cook until the fat has rendered and the bacon is crisp, about 4 to 5 minutes.
Reduce the heat to medium-low. Pour the egg mixture into the empty part of the pan with the bacon and its rendered fat. Using a heat-resistant spatula, gently push the eggs across the pan until they form soft curds and are just set, about 2 to 3 minutes. Done when eggs are 165°F and set.
Stir the potatoes together with the bacon and eggs. Remove from the heat and sprinkle with the fresh chives.

Nutrition

Ingredients

Instructions

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