Name: Cheesy scrambled eggs with potatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3.5 oz Yukon Gold potatoes, diced into 1/2-inch cubes; 2 large eggs; 2 large egg whites; 3 tbsp reduced-fat cheddar cheese, shredded; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp water

Nutrition

Per serving

362 calories

Protein: 27g; 30% of calories
Carbs: 20g; 22% of calories
Fat: 19g; 48% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

Heat the olive oil in a nonstick skillet over medium-high heat. Add the potatoes and a pinch of salt. Cook, stirring occasionally, for 12 to 15 minutes until golden brown and tender inside. Done when tender and golden brown.
In a medium bowl, whisk together the eggs, egg whites, water, salt, and pepper until well combined and slightly frothy.
Remove the potatoes from the skillet and set aside. Reduce the heat to medium-low. Pour the egg mixture into the same skillet. Cook, stirring gently with a spatula, for 2 minutes until soft curds form.
Sprinkle the cheddar cheese over the eggs. Fold gently for 1 minute until the cheese is melted and the eggs are set. Plate the eggs alongside the crisped potatoes. Done when set and cheese melted, 160°F.

Nutrition

Ingredients

Instructions

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