483
CALORIES
29.1
PROTEIN (G)
52
CARBS (G)
18.7
FAT (G)
6.6
FIBRE (G)
Method
Put the diced potatoes in a microwave-safe bowl with a splash of water. Cover loosely and microwave for 4-5 minutes, until just tender. Drain well.
Toss with the garlic, oregano, paprika and oil. Cook in a hot non-stick pan for 7-9 minutes, turning regularly, until crisp and golden.
Whisk the eggs and egg whites with seasoning. Lower the heat and scramble gently until softly set.
Mix the optional yogurt, sriracha and lemon drizzle. Serve with the potatoes and eggs, then finish with chilli flakes and parsley.
ALLERGENS
Contains egg and milk if the optional yogurt drizzle is used. Always check packaged ingredient labels.
STORAGE & REHEATING
Best eaten immediately. If preparing ahead, cool the potatoes and eggs quickly and refrigerate separately for up to 2 days. Reheat until piping hot; do not repeatedly reheat.
COACH NOTE
A useful higher-protein breakfast. Adjust the potato portion or add fruit elsewhere in the meal according to your wider energy needs.
EQUIPMENT
Microwave-safe bowl, non-stick frying pan, mixing bowl and spatula.
PRACTICAL ADJUSTMENTS
Use sweet potato instead of white potato. Replace whole eggs with additional egg whites for a lower-fat version. Use dairy-free yogurt for the drizzle if required.
FREEZER GUIDANCE
Not recommended. Cooked eggs and crisp potatoes lose their intended texture after freezing.
DIETARY SUITABILITY
As written: vegetarian.
Dairy-free: omit the yogurt drizzle or use a suitable dairy-free alternative.
Gluten-free: use labelled gluten-free seasonings and sauces.
Recalculate nutrition after substitutions.