Basil-Vegetable Scramble (Cooking for 2)

Cayenne pepper heats up this skillet treat for two.

  • Prep Time 10 min
  • Total Time 20 min
  • Servings 2

Ingredients

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.

Expert Tips

The trick to fluffy, moist scrambled eggs is avoiding constant stirring and carefully lifting the cooked portions with a spatula.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
295
(
Calories from Fat
100 ),
% Daily Value
Total Fat
11 g
11 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
425 mg
425 %;
Sodium
430 mg
430 %;
Total Carbohydrate
37 g
37 %
(Dietary Fiber
4 g
4 %
),
Protein
16 g
16 %
;
% Daily Value*:
Vitamin A
36%;
Vitamin C
44%;
Calcium
6%;
Iron
16%;
Exchanges:
2 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.