Mashed Potatoes with Eggs and Tomato and Onion Salad

Ingredients

• Egg1 medium (50 g)
• Potato1 medium (180 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Egg White2 count (80 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Boil for 10-12 minutes or until soft.

2. 2

   Step 2

   At the same time, heat half the oil in a pan over medium-high heat.

3. 3

   Step 3

   Once heated, crack the egg and cook until the white sets. This will take about 3-4 minutes. Remove.

4. 4

   Step 4

   For the mashed potatoes, place the cooked potato in a bowl and mash until the potatoes reach your desired consistency.

5. 5

   Step 5

   Mix with the butter and milk until creamy. Season with salt and pepper.

6. 6

   Step 6

   Cut the tomato and then cut the onion into strips for the salad.

7. 7

   Step 7

   Seas with lemon juice, salt and pepper to taste.

8. 8

   Step 8

   Serve the mashed potatoes with eggs and salad on a plate. Sprinkle with oregano.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mashed Potatoes with Eggs and Tomato and Onion Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.