Scrambled egg whites with cheese and home fries
Uncooked red potato(es)
8 small, diced
½ cup(s), chopped, green and white parts
Chicken bouillon cube
1 cube(s), without MSG (4 g)
Red wine vinegar
¼ tsp(s), or to taste
¼ tsp(s), freshly ground, or to taste
Low fat American cheese single(s)
4 oz, torn or shredded
- Place potatoes in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, until potatoes are fork-tender. Drain.
- Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add potatoes, scallions, 1/3 cup of water, bouillon cube, vinegar and paprika; bring to a simmer. Cook until liquid is absorbed (or evaporates) and potatoes are golden, stirring frequently, about 5 minutes. Remove potatoes from heat and season to taste with salt and pepper.
- Coat a second large nonstick skillet with cooking spray (or spoon potatoes onto a serving plate, cover to keep warm, and reuse skillet) and set pan over medium-high heat. Add egg whites and cheese and cook until whites are cooked through, stirring frequently, about 3 to 5 minutes. Season to taste with salt and pepper. Serve egg whites with home fries on the side.
- Yields about 1/2 cup of eggs and 1/2 cups of home fries per serving.