Enjoy your dinner with this vegetable and eggs scramble that is ready in 30 minutes.
medium white potatoes, peeled, cubed
medium onion, finely chopped (1/2 cup)
small red bell pepper, chopped (1/2 cup)
cups fat-free cholesterol-free egg product or 8 large eggs, beaten
tablespoons chopped fresh or 2 teaspoons dried basil leaves
teaspoon ground red pepper (cayenne)
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.
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.
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.
Try substituting bite-size pieces of cauliflower for the potatoes to reduce carbs.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.