Crispy Potato Egg Fold

Ingredients and shopping list

Full batch: 4 listed servings.

• 600 g thinly sliced raw potatoes
• 800 g liquid egg whites
• 200 g whole eggs
• 400 g peppers and onion
• 400 g plain nonfat Greek yogurt
• 10 g olive oil
• Salt-free garlic and black pepper to taste.

Cooking instructions

Work as four separate omelets, not one overloaded pan. Divide oil into four 2.5 g amounts; cook one portion of potato and vegetables at a time until tender and dry. Divide beaten eggs and whites equally into four. Add one quarter to each potato portion, cover over medium-low heat until set to 160 F, then fold gently. Serve each with 100 g cold yogurt. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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