Scrambled Egg Whites with Cheese and Home Friesa
- Total Time
Chicken bouillon and red wine vinegar add delicious flavor to our healthy home fries. We made the eggs with just whites but you can use whole eggs, too.*
uncooked red potato(es)8 small, diced
cooking spray2 spray(s)
uncooked scallion(s)½ cup(s), chopped (use both green and white parts)
chicken bouillon cube1 cube(s), without MSG (about 4 g)
red wine vinegar1 Tbsp
table salt¼ tsp, or to taste, divided
black pepper¼ tsp, freshly ground, or to taste, divided
egg white(s)12 large
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. Yields about 1/2 cup of eggs and 1/2 cup of home fries per serving.