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Potato and Egg Scramble 

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Low-Sodium Recipe (Click for more information)
Low-Sodium RecipeX
This recipe contains:

Sodium:
No more than 200 mg

Diabetes-Friendly Recipe (Click for more information)
Diabetes-friendly RecipeX
This recipe contains:

Fat:
No more than 15g

Saturated Fat:
No more than 5g

Cholesterol:
No more than 300 mg

Sodium:
No more than 1000 mg

Carbohydrates:
No more than 50g

Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Low-Carb Recipe (Click for more information)
Low-Carb RecipeX
This recipe contains:

Carbohydrates:
No more than 45g Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
High-Fibre Recipe (Click for more information)
High-Fibre RecipeX
This recipe contains:

Fibre:
At least 3g
Quick And Easy Recipe (Click for more information)
Quick and Easy RecipeX
This recipe requires 30 minutes or less for complete preparation.

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 10 mins

Try this healthier version of scrambled eggs for Sunday breakfast.

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Ingredients:

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


Directions:

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.

Variations:

Serve with hot toast and a green salad. Serving suggestion not included in the nutritional analysis.

Author:

Fresh Finesse

Recipe Book Notes:




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NUTRITIONAL INFO

(Per Serving)
Calories
256 cals
Kilojoules
1,069 kJ
Fat
6.9 g
Carbohydrates
36.4 g
Protein
13.2 g
Cholesterol
279.0 mg
Sodium
108 mg
Saturated Fat
2.1 g
Fibre
4.5 g
Calcium
43.0 mg
Total Sugars
2.7 g
Note: A dash indicates no data is available.

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