Potato and Egg Scramble
Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 10 mins
Try this healthier version of scrambled eggs for Sunday breakfast.
4 large Royal Blue potatoes, peeled and grated
6 large eggs (50g), lightly beaten
1/4 cup skim milk
2 Tbsp chopped chives
1 pinch black pepper, to taste
Microwave grated potato for 3 minutes, mixing after each minute. Combine eggs and skim milk in a large bowl. Add grated potato and chives. Season with pepper. Mix well. Microwave on high for 3 minutes, mixing well with a fork after each minute. Microwave for a further 30 seconds if required. Fold together until cooked through.
Serve with hot toast and a green salad. Serving suggestion not included in the nutritional analysis.
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