Scrambled Egg Whites with Cheese and Home Fries
Uncooked red potato(es)
8 small, diced
½ cup(s), chopped (use both green and white parts)
Chicken bouillon cube
1 cube(s), without MSG (about 4 g)
¼ tsp, or to taste, divided
¼ tsp, freshly ground, or to taste, divided
Low fat American cheese single(s)
4 oz, torn or shredded
- Place potatoes in a medium saucepan and add enough water to cover them. Set pan over high heat and bring to a boil. Boil until potatoes are fork-tender, about 8 minutes; 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, season to taste with salt and pepper and cover to keep warm.
- 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.
- Serving size: about 1/2 cup of eggs and 1/2 cup of home fries