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Protein-rich eggs with potatoes
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
196
KCAL / 100G
Carbs
13.2g
· 27%
Protein
8.1g
· 17%
Fat
12.1g
· 56%
Fiber
1.6g
Vitamins
Biotin
11µg · 37% DV
B12
0.55µg · 23% DV
B5
0.95mg · 19% DV
Vitamin A
160µg · 18% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
128mg · 18% DV
Iodine
18µg · 12% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.1g
MONOUNSATURATED
5g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 29:1
Above the ideal 4:1 (29:1).
Use a non-stick pan with a small amount of oil, and boil or microwave the potato cubes before briefly browning them. Baking or pan-cooking the potatoes instead of deep-frying also reduces oil absorption.
Potatoes can break down when they are added too early, overcooked, or stirred repeatedly. Cut them into even small pieces, cook them until tender first, then add the eggs near the end.
Black pepper, paprika, chilli flakes, oregano, and cumin all work well. Fresh parsley, dill, or spring onion added at the end gives the dish a brighter flavour.
Tomatoes, cucumbers, leafy salad, or a yogurt-based side make the meal feel fresher and more balanced. If serving bread, keep the portion moderate because potatoes already provide carbohydrate.
Yes, it can work as a quick lunch or dinner as well as a breakfast. Add plenty of vegetables and use a lighter cooking method to make it a more balanced main meal.
Before exercise, allow enough time for digestion, especially if the dish is cooked with more oil. After training, the eggs provide protein while the potatoes can help replenish energy stores.
Do not leave the cooked dish at room temperature for long; refrigerate it in a covered container once it has cooled. Eat it promptly for the best texture, and reheat it until thoroughly hot.
It can be frozen, but potatoes often become softer after thawing and cooked eggs may turn rubbery. For better results, freeze the cooked potato mixture and prepare the eggs fresh when serving.
The egg whites should be fully set for food safety. Pregnant people, young children, older adults, and anyone with a weakened immune system should choose eggs with fully cooked yolks as well.
Not necessarily; the amount of egg, added fat, and the overall dietary pattern matter. People with high cholesterol or cardiovascular disease should seek advice tailored to their health needs from a qualified professional.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.