Name: Savory egg and potato bowl
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potato, diced into 1/3-inch pieces; 1/2 red bell pepper, diced; 1 green onions, sliced, whites and greens separated; 1 1/2 tsp olive oil; 2 large eggs; 6 large egg whites; 1 1/2 tbsp shredded cheddar cheese; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

471 calories

Protein: 39g; 34% of calories
Carbs: 31g; 27% of calories
Fat: 21g; 40% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 5 min

Heat half the olive oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and a pinch of the salt. Cover and cook for 4 minutes. Remove the lid and cook, stirring occasionally, for 6 to 8 minutes more until the potatoes are golden brown and tender. Done when tender when pierced with a knife.
Add the remaining oil, bell peppers, and the whites of the green onions to the skillet. Sauté for 3 to 4 minutes until the peppers are softened. Transfer the mixture to a bowl and keep warm.
In a medium bowl, whisk together the whole eggs, egg whites, remaining salt, and black pepper. Wipe out the skillet and return it to medium-low heat. Pour in the egg mixture and cook, stirring constantly with a spatula, for 2 to 3 minutes until the eggs are set but still moist. Done when set and moist, 160°F.
Fold the cheese into the eggs until just melted. Scoop the eggs over the potato hash and garnish with the green parts of the green onions.

Nutrition

Ingredients

Instructions

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