Potato-Basil Scramble

Enjoy your dinner with this vegetable and eggs scramble that is ready in 30 minutes.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

2
medium white potatoes, peeled, cubed
1
medium onion, finely chopped (1/2 cup)
1
small red bell pepper, chopped (1/2 cup)
2
cups fat-free cholesterol-free egg product or 8 large eggs, beaten
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
1/2
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)

  • 1 In 2-quart saucepan, place potatoes. Add enough water just to cover potatoes. Heat to boiling; reduce heat to low. Cover and simmer 10 to 15 minutes or until tender; drain.
  • 2 Spray 10-inch skillet with cooking spray. Cook potatoes, onion and bell pepper in skillet over medium heat about 5 minutes, stirring frequently, until hot.
  • 3 In small bowl, mix remaining ingredients; 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 3 to 5 minutes or until eggs are thickened throughout but still moist.

Expert Tips

Try substituting bite-size pieces of cauliflower for the potatoes to reduce carbs.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
530mg
530%;
Total Carbohydrate
18g
18%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
35%;
Calcium
6%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.