It's a rich and healthy breakfast with lots of protein. One night before, cut all the vegetables and store it in a tupper together with the egg whites. The next day, you will only have to add the ingredients to a pan. Fast and delicious!
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Ingredients1 portion
Preparation
Preheat the oven to 180 ° C.
Peel the potatoes and cut them into thin strips. Sprinkle with vegetable oil spray and bake at 180 ° C for 15 minutes until lightly browned.
Sauté the garlic and onion in a hot pan with a little oil, add the pepper and let cook for 5 minutes until softened. Add the egg whites and season with salt and pepper.
Sprinkle the parsley and let cook for 2 minutes. Remove from heat and serve together with potatoes and baby spinach.
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