Name: Egg white and potato scramble
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, peeled and grated; 12 large egg whites; 2 tsp olive oil; 1 green onions, thinly sliced; 3/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Nutrition

Per serving

439 calories

Protein: 46g; 43% of calories
Carbs: 42g; 38% of calories
Fat: 9g; 19% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 10 min

Place the grated potatoes in a clean kitchen towel and squeeze very firmly over the sink to remove as much moisture as possible.
Heat most of the oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes in an even layer and season with half the salt and pepper. Cook undisturbed for 6 minutes, flip in sections, and cook for 4 minutes more until golden and crisp.
While the potatoes cook, whisk the egg whites with the water and remaining salt and pepper in a small bowl until slightly frothy.
Lower the heat to medium and add the remaining oil to the skillet. Pour in the egg whites and add the green onions. Stir gently with a spatula, lifting the potatoes so the egg flows underneath, and cook for 3 to 4 minutes. Done when the whites are set and opaque, 160°F.
Transfer the scramble to a plate and serve immediately.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes