Basil-Vegetable Scramble (Cooking for 2)

Basil-Vegetable Scramble (Cooking for 2)

Cayenne pepper heats up this skillet treat for two.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

2

servings

2
cups cubed cooked potatoes (2 medium)
1
small onion, chopped (1/4 cup)
1/4
cup chopped red bell pepper
4
eggs
1
tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
  1. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook potatoes, onion and bell pepper in skillet about 5 minutes, stirring occasionally, until hot.
  2. Beat remaining ingredients until well blended; pour into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 2 to 4 minutes or until eggs are thickened throughout but still moist.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
The trick to fluffy, moist scrambled eggs is avoiding constant stirring and carefully lifting the cooked portions with a spatula.
Time Saver
You can substitute 1/2 cup frozen stir-fry bell peppers and onions (from a 16-ounce bag) for the chopped onion and bell pepper.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 295
    • (Calories from Fat 100 ),
  • Total Fat 11 g
    • (Saturated Fat 3 g,),
  • Cholesterol 425 mg;
  • Sodium 430 mg;
  • Total Carbohydrate 37 g
    • (Dietary Fiber 4 g,
  • Protein 16 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.