Low Fat Scrambled Eggs with Potatoes
Start your morning on a healthy and delicious note with this Low Fat Scrambled Eggs with Potatoes recipe, a perfect combination of fluffy egg whites and crispy red potatoes! Packed with protein and low in fat, this recipe is ideal for those looking for a wholesome, guilt-free breakfast. Sautéed golden-brown potato cubes provide a hearty base, while the creamy mixture of egg whites and low-fat milk creates soft, perfectly scrambled eggs. Seasoned lightly with salt and pepper and finished with a sprinkle of fresh chives, this dish strikes the perfect balance between simplicity and flavor. Ready in just 30 minutes and made with minimal olive oil spray, it's a satisfying, nutrient-rich meal that's as easy to prepare as it is to enjoy. Perfect for busy mornings, post-workout fuel, or a comforting weekend brunch!
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Ingredients
- 6 large Egg whites
- 2 medium Red potatoes
- 2 tablespoons Low-fat milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 spray Olive oil spray
- 1 tablespoon Fresh chives
Directions
Step 1
Wash the red potatoes thoroughly and dice them into small cubes, about 1/4 inch in size, to ensure even cooking.
Step 2
Spray a non-stick skillet lightly with olive oil spray over medium heat.
Step 3
Add the diced potatoes to the skillet and cook them for about 10-12 minutes, stirring occasionally, until they are golden brown and tender. If necessary, cover the skillet with a lid to help them cook faster.
Step 4
While the potatoes are cooking, in a medium-sized bowl, whisk together the egg whites and low-fat milk until well combined and slightly frothy. Season with salt and ground black pepper.
Step 5
Once the potatoes are done, push them to one side of the skillet.
Step 6
Spray a little more olive oil spray on the empty side of the skillet and pour in the egg mixture.
Step 7
Allow the eggs to sit undisturbed for about 1 minute, then gently stir and scramble them with a spatula, gradually mixing them with the potatoes.
Step 8
Continue cooking and stirring the eggs until they are just set but still soft, about 3-5 minutes.
Step 9
Remove the skillet from the heat and garnish the scrambled eggs and potatoes with freshly chopped chives.
Step 10
Serve immediately, dividing the mixture between two plates, and enjoy your low-fat, protein-rich breakfast!
Nutrition Facts
| Serving size | (579.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 379.1 |
| Total Fat 1.4g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 2.4mg | 0% |
| Sodium 1542.9mg | 0% |
| Total Carbohydrate 67.3g | 0% |
| Dietary Fiber 7.0g | 0% |
| Total Sugars 7.2g | |
| Protein 29.3g | 0% |
| Vitamin D 12.6IU | 0% |
| Calcium 102.1mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 1783.4mg | 0% |
Source of Calories