Egg and Avocado with Potato Pancakes

Egg and AvocadoPotato Pancakes

 
Estimated Calories Estimated Fat Estimated Carbs
303 20 24
 

Instructions and Ingredients for Egg and Avocado:
Spray pan with non-stick cooking spreay. Crack one egg into pan. Cook sunny side up until white is not runny. Top with salt and pepper to taste. Serve over one half of an avocado.
1 Egg Egg (Small) (x 1)
(3.5 oz) (100 g) Avocado (Raw) (x 0.5)
(1 tsp) (5 ml) Salt (Table Salt) (x 1)
(1 tsp) (2.1 g) Pepper, Black (x 1)
One Serving Pam Cooking Spray (x 1)

Instructions and Ingredients for Potato Pancakes:
Peel potato, and grate half on the large holes of a box grater. Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.Heat a nonstick skillet over medium-high heat, and add 1 teaspoon olive oil. When very hot, add grated potatoes, and season with salt and pepper. Use a spatula to press potatoes into a flat, round shape. Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5 to 7 minutes. Flip pancake, and add remaining teaspoon of oil, drizzling around the edges of pancake. Gently swirl pan to distribute oil. Season again with salt and pepper. Continue cooking until golden brown and crisp on both sides, 5 to 7 minutes more.
1 Medium Potato (x 0.5)
(1 tsp) (5 ml) Olive Oil (x 2)
(1 tsp) (5 ml) Salt (Table Salt) (x 1)
(1 tsp) (2.1 g) Pepper, Black (x 1)

We consider a low calorie meal to be a meal or recipe that is under 600 calories. To be considered low fat, it must have less than 30% of its calories coming from fat. Same with low carb, it must have less than 30% of its calories coming from carbs. We consider a breakfast of egg and avocado with potato pancakes to be low calorie.