Heart Healthy
Get a real energy boost with this delicious, healthy and fortifying breakfast option.
This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.
Print Recipe
Heart-Healthy Chopped Potato Breakfast Salad
Get a real energy boost with this delicious, healthy and fortifying breakfast option.
This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.
-
Prep Time
10
-
Cook Time
15
-
Total Time
25
-
Servings
6
-
Serving Size:
about 1 C
Ingredients
Salad Ingredients
-
potatoes -
Cooking spray -
6 egg whites -
1 cup red pepper -
1 cup chickpeas (garbanzo beans)
Dressing Ingredients
-
parsley -
2 tablespoons olive oil, extra virgin -
2 tablespoons lemon juice -
maple syrup
Directions
Tip: Click on step to mark as complete.
-
Place potato cubes in a large saucepan; add water to cover and bring to boil over medium-high heat. Boil potatoes for 5 minutes, or until tender (easily pierced with a knife). Drain and place in a serving bowl. -
Lightly spray a nonstick skillet with cooking spray. Cook the egg whites over medium heat, without stirring, until cooked through but not overcooked. Flip skillet over onto a clean cutting board, releasing egg whites. Chop egg whites and add to serving bowl. -
Add red pepper and chickpeas to the bowl, stirring all ingredients to combine; set aside. Prepare dressing: Puree all ingredients in a blender. Add to salad and toss gently to combine.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 250 | |
|---|---|---|
| Total Fat | 5.6 g | |
| Saturated Fat | 0.8 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.8 g | |
| Monounsaturated Fat | 3.8 g | |
| Cholesterol | 0 mg | |
| Sodium | 162 mg | |
| Total Carbohydrate | 40 g | |
| Dietary Fiber | 6 g | |
| Sugars | 5 g | |
| Protein | 10 g | |
Dietary Exchanges
2 1/2 starch, 1/2 lean meat
-
Prep Time
10
-
Cook Time
15
-
Total Time
25
-
Servings
6
-
Serving Size:
about 1 C
Ingredients
Salad Ingredients
-
potatoes -
Cooking spray -
6 egg whites -
1 cup red pepper -
1 cup chickpeas (garbanzo beans)
Dressing Ingredients
-
parsley -
2 tablespoons olive oil, extra virgin -
2 tablespoons lemon juice -
maple syrup
Directions
Tip: Click on step to mark as complete.
-
Place potato cubes in a large saucepan; add water to cover and bring to boil over medium-high heat. Boil potatoes for 5 minutes, or until tender (easily pierced with a knife). Drain and place in a serving bowl. -
Lightly spray a nonstick skillet with cooking spray. Cook the egg whites over medium heat, without stirring, until cooked through but not overcooked. Flip skillet over onto a clean cutting board, releasing egg whites. Chop egg whites and add to serving bowl. -
Add red pepper and chickpeas to the bowl, stirring all ingredients to combine; set aside. Prepare dressing: Puree all ingredients in a blender. Add to salad and toss gently to combine.
American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.
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