Sliced russet potatoes, spinach leaves, egg whites, cheddar cheese and salsa is a great combination for a satisfying breakfast.
Ingredients
1 lb. sliced russet potatoes, cut to between 1/8-inch and 1/4-inch thickness
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon chipotle powder (optional)
1 teaspoon vegetable or olive oil
1 cup shredded or roughly chopped spinach leaves
3/4 cup liquid egg whites
3 large eggs
1/8 teaspoon salt
Dash black pepper
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup salsa
Preparation
Prep Time: 10min | Cook Time: 35min
Preheat oven to 425 °F.
Spray a large baking sheet with nonstick spray.
In a large bowl, toss potato slices with chili powder, cumin, chipotle powder (if using), and oil. Spread on the baking sheet, with as little overlapping as possible.
Bake until tender on the inside and slightly crispy on the outside, about 25 minutes. For crisper potatoes, cook for 5 – 10 more minutes, or until potatoes reach desired texture.
About 5 minutes before potatoes are done, combine egg whites, eggs, salt, and pepper in a medium-large bowl. Add 1 tbsp. water, and thoroughly whisk. Bring a skillet sprayed with nonstick spray to medium heat. Cook and scramble until set, about 3 minutes.
Arrange cooked potato slices on a serving dish. Top with spinach and scrambled eggs. Sprinkle with cheese, and top with salsa. Serve immediately!
Nutrition
Calories208
Fat6.5g
Sodium372mg
Cholesterol23.5
Fiber2g
Protein14.5g
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