High Protein Scrambled Eggs with Potatoes
Elevate your breakfast game with this hearty and nutritious recipe for High Protein Scrambled Eggs with Potatoes! Packed with protein-rich eggs and egg whites, complemented by tender, golden-brown red potatoes, fresh spinach, and savory Parmesan cheese, this dish delivers the perfect balance of flavor and sustenance. The quick sauté of spinach and the addition of green onions add vibrant color and freshness, while the creamy low-fat milk ensures the eggs are perfectly soft and fluffy. Ready in just 35 minutes, this satisfying meal is ideal for a nourishing start to the day or even a wholesome brunch. Perfect for fitness enthusiasts and anyone seeking a delicious, protein-packed breakfast alternative!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 4 pieces egg whites
- 3 pieces small red potatoes
- 2 tablespoons olive oil
- 0.25 cup low-fat milk
- 1 cup fresh spinach
- 2 stalks green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
Instructions
Wash and dry the red potatoes. Cut them into small cubes about 1/2 inch in size.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the potatoes and cook them, stirring occasionally, until golden brown and tender, about 12-15 minutes.
While the potatoes are cooking, crack the eggs and egg whites into a mixing bowl. Add the low-fat milk, salt, and black pepper. Whisk until well combined.
Trim and thinly slice the green onions. Add them to the egg mixture.
Once the potatoes are cooked, remove them from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2 minutes.
Reduce the heat to low. Pour the egg mixture into the skillet with the spinach. Allow the edges to set before gently stirring the eggs with a spatula.
Continue to cook the eggs, stirring occasionally, until they are just set but still moist, about 4-5 minutes.
Add the cooked potatoes back into the skillet with the eggs. Stir gently to combine.
Sprinkle the grated Parmesan cheese over the top of the scrambled egg and potato mixture. Stir until the cheese is melted and evenly distributed.
Remove from heat and serve the high protein scrambled eggs with potatoes hot.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1141 mg | 380% | |
| Sodium | 2262 mg | 98% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.7 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 569 mg | 44% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2740 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
