Name: Scrambled eggs with chives
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz red potatoes, diced into 1/2-inch pieces; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 large eggs; 10 large egg whites; 1 1/2 tbsp fresh chives, finely chopped; 4 olive oil cooking sprays

Nutrition

Per serving

426 calories

Protein: 45g; 43% of calories
Carbs: 35g; 33% of calories
Fat: 11g; 24% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with the olive oil, half the salt, and half the pepper. Spread them in a single layer and roast for 20 to 25 minutes until golden and tender.
While the potatoes roast, whisk the whole egg and egg whites together in a medium bowl until very well combined and no streaks of white remain. Stir in half of the chives and the remaining salt and pepper.
When the potatoes are almost finished, coat a small nonstick skillet with cooking spray and set over medium-low heat. Pour in the egg mixture. Cook for 3 to 5 minutes, using a rubber spatula to gently push the cooked curds toward the center, until the whites are set and the eggs are still slightly soft. Done when whites are set and yolks are soft.
Remove the skillet from the heat immediately. Plate the scrambled eggs alongside the roasted potatoes. Garnish the eggs with the remaining chives.

Nutrition

Ingredients

Instructions

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