Egg & Potato Breakfast Skillet

Diabetic, Anti inflammatory, Fodmap, Diverticulitis friendly THIS IS ONLY ONE SERVING

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the potato and pepper

Step 2

Add the diced potato, green pepper, and 1 tablespoon water to a nonstick skillet. Cover and cook over medium heat for 8–10 minutes, stirring occasionally, until the potato is tender and the pepper is soft.

Step 3

Add the spinach

Step 4

Add the garlic-infused olive oil and spinach. Cook for 1–2 minutes, until the spinach is wilted.

Step 5

Prepare the eggs

Step 6

Whisk together the eggs and egg whites. Stir in the turmeric, black pepper, and a small pinch of salt.

Step 7

Add the eggs

Step 8

Pour the egg mixture into the skillet. Reduce heat to medium-low.

Step 9

Cook gently

Step 10

Stir slowly for about 3–4 minutes, until the eggs are cooked through but still soft and fluffy.

Step 11

Serve immediately.

Step 12

For an even creamier, higher-protein breakfast, stir ¼ cup lactose-free cottage cheese into the eggs before adding them to the skillet.