Low Fat Scrambled Eggs with Potatoes
Start your day on a wholesome note with this delicious and nutritious recipe for Low Fat Scrambled Eggs with Potatoes! This quick and easy breakfast dish combines fluffy, protein-packed egg whites with tender, golden-brown red potatoes for a hearty yet guilt-free start to your morning. Infused with a touch of low-fat milk for extra creaminess and seasoned with a simple blend of salt and ground black pepper, these scrambled eggs are elevated with a sprinkle of fresh chives for a burst of flavor. Prepared in just 30 minutes and made healthier with olive oil spray, this recipe is perfect for anyone seeking a low-fat, high-protein breakfast option that doesn't compromise on taste. Serve it piping hot to enjoy its irresistible texture and vibrant flavor—and get ready to feel satisfied and fueled for the day ahead!
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Recipe Information
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
Instructions
Wash the red potatoes thoroughly and dice them into small cubes, about 1/4 inch in size, to ensure even cooking.
Spray a non-stick skillet lightly with olive oil spray over medium heat.
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.
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.
Once the potatoes are done, push them to one side of the skillet.
Spray a little more olive oil spray on the empty side of the skillet and pour in the egg mixture.
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.
Continue cooking and stirring the eggs until they are just set but still soft, about 3-5 minutes.
Remove the skillet from the heat and garnish the scrambled eggs and potatoes with freshly chopped chives.
Serve immediately, dividing the mixture between two plates, and enjoy your low-fat, protein-rich breakfast!
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.2 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1783 mg | 38% | |
*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.
