Spanish · Lunch
Egg and Potato Bites (Low-Calorie)
Spanish-style tapas bites of baked potato and egg, made with whole eggs plus extra whites, minimal olive oil, and paprika-onion seasoning. Served warm or at room temperature with a light smear of tomato and a scatter of parsley.
$2
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
279Calories
17.8gProtein
15.2gFat
16.2gCarbs
4.7gSugar
2.3gFiber
463mgSodium
428mgChol
3.8gSat Fat
745mgPotassium
80mgCalcium
2.5mgIron
1.1mcgVitamin B12
16mgVitamin C
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Preheat oven to 375°F (190°C) and lightly grease two muffin wells with a few drops of olive oil.
2
Saute
Warm remaining olive oil in a nonstick skillet over medium heat. Cook potato and onion 8–10 minutes, stirring occasionally, until tender and translucent.
3
Whisk
In a bowl, whisk the eggs and egg white with smoked paprika, salt and pepper until combined and slightly foamy.
4
Build
Divide potato and onion between greased muffin wells, pour egg mixture over top, and bake at 375°F for 12–14 minutes until set and puffed at edges.
5
Rest
Cool in tin 5 minutes to firm up, then run a knife around edges to release.
6
Plate
Lift bites onto a plate, top each with a smear of crushed tomato and a scatter of parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (133g) plus 1 egg white (33g)
- 7 oz200g potato
- 11 small onion (140g)
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp2 tbsp parsley
- 4 tbsp60g canned crushed tomato
- pinch of salt
- pinch of black pepper
