Egg and Potato Breakfast

Egg and Potato Breakfast

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From: Diabetic Living Magazine

Make this a balanced breakfast of champions by sprinkling your potatoes with a little thyme or minced fresh dill and seasoning the egg substitute with ground black pepper and a pinch of sea salt.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • 5 to 6 spears of cooked asparagus
  • 1 tomato, diced
  • ¾ cup egg substitute, cooked and scrambled
  • ½ cup boiled or roasted yellow potatoes, halved or quartered
  • 1 cup honeydew melon (optional)
  • ⅔ cup fat-free yogurt (optional)

Preparation

  • Prep

  • Ready In

  1. Arrange cooked asparagus and diced tomato onto one half of a plate. On the other half of the plate place the cooked scrambled eggs and yellow potatoes.
  2. Serve with honeydew and yogurt to complete this balanced meal.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 256 calories; 7 g fat(1 g sat); 3 g fiber; 22 g carbohydrates; 27 g protein; 149 mcg folate; 2 mg cholesterol; 4 g sugars; 1,949 IU vitamin A; 32 mg vitamin C; 123 mg calcium; 6 mg iron; 352 mg sodium; 936 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value), Vitamin A (39% dv), Folate (37% dv), Iron (33% dv)
  • Carbohydrate Servings:

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