Recipes
Southwest Potato, Zucchini & Egg White Hash
Uses: potato, zucchini, liquid egg whites, plum tomato
Ingredients:
- 1 small potato, diced into 1/2-inch pieces
- 1/2 cup diced zucchini
- 1/3 cup diced plum tomato
- 1/2 cup liquid egg whites
- 1 teaspoon oil
Instructions:
- Place the diced potato in a microwave-safe bowl with 1 tablespoon water. Cover loosely and microwave for 3 to 4 minutes, until almost tender. Drain if needed.
- Heat oil in a skillet over medium-high heat. Add the potato and zucchini, season with cumin, paprika, garlic powder, black pepper, and a small amount of salt, and cook until lightly browned.
- Add the tomato and cook for 1 minute. Push the vegetables to one side and pour in the egg whites.
- Scramble the egg whites until set, then gently fold them into the vegetables. Taste and add another tiny pinch of salt only if needed.
Good for: A hearty Latin-inspired breakfast hash with warm spices and colorful vegetables.
Optional: Top with avocado or a small amount of shredded cheese.