Name: Scrambled Eggs with Crispy Potato and Roasted Veg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large Egg; 0.5 cup Egg Whites; 2 ounces Ground Chicken; 120 grams Red Potato; 0.5 cup Red Bell Pepper; 0.5 cup Zucchini; 1 teaspoon Olive Oil

Nutrition

Per serving

374 calories

Protein: 33g; 36% of calories
Carbs: 27g; 29% of calories
Fat: 15g; 36% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Dice the red potato into small cubes and toss with half the olive oil and a pinch of salt.
Roast the potatoes and sliced bell peppers and zucchini in an air fryer or oven at 400°F until the potatoes are golden and crisp.
In a non-stick skillet over medium heat, add the remaining oil and cook the ground chicken until browned and fully cooked.
Whisk the whole egg and egg whites together, then pour into the skillet with the chicken.
Gently scramble the eggs until just set and fluffy.
Plate the scramble alongside the crispy roasted potatoes and vegetables, garnishing with fresh chives.

Nutrition

Ingredients

Instructions

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