Herby Potatoes with Scrambled Egg Whites and Spinach
Nutrition per serving
| Calories | 327 kcal |
| Protein | 15.8 g |
| Carbs | 19.6 g |
| Fats | 20.6 g |
| Saturated Fat | 2.8 g |
| Monounsaturated Fat | 14.8 g |
| Polyunsaturated Fat | 2.2 g |
| Sugars | 2.2 g |
| Fiber | 3.4 g |
| Sodium | 243 mg |
Ingredients
| Potatoes, white, flesh and skin | |
| Baby Spinach | |
| Olive Oil | |
| Egg White(s) | |
| Mixed Herbs |
1. Pre-heat the oven to 200 C (392 F).
2. Place the potatoes into an oven proof dish and drizzle over 1 tbsp of olive oil. Sprinkle over the mixed herbs and a pinch of salt and pepper. Place in the oven to bake for 45 minutes.
3. In a bowl, beat the egg whites with a pinch of salt and pepper. Heat 1/2 a tbsp of olive oil in a frying pan over a medium heat. Add the egg mixture and leave to sit for 30 seconds, then as the egg begins to set, gently pull the eggs across the pan to form large soft curds. Repeat this several times for 1-2 minutes.
4. Serve the potatoes on a plate alongside the scrambled egg and raw baby spinach.