Post-Workout · Goal: Recovery

Shredding Egg Whites & Whole Eggs with Baked Red Potatoes & Hass Avocado

Calories

546 kcal

Protein

39g

Carbs

48g

Fat

22g

Prep Time

14 mins

Cook Time

26 mins

Servings

3

Ingredients

• 200g Egg Whites & Whole Eggs
• 1 portion (150g) Baked Red Potatoes
• 1 serving Sliced Hass Avocado
• 1 cup Sautéed Mushrooms & Herbs
• 1 tbsp Extra Virgin Olive Oil or cooking spray
• 1 pinch Sea Salt, Black Pepper, Garlic Powder & Smoked Paprika

Cooking Instructions

1. Season the egg whites & whole eggs evenly with garlic powder, smoked paprika, sea salt, and freshly cracked black pepper.
2. Preheat a non-stick skillet or grill to medium-high heat and coat lightly with cooking spray or extra virgin olive oil.
3. Cook the egg whites & whole eggs for 5 to 8 minutes per side until golden brown, thoroughly seared, and cooked through.
4. Warm or steam the baked red potatoes alongside the sautéed mushrooms & herbs.
5. Plate the egg whites & whole eggs over baked red potatoes and sautéed mushrooms & herbs, then garnish with sliced hass avocado. Serve immediately while piping hot!