Potato-Tarragon Scramble

 

2

large potatoes, cooked, cut into 1/2-inch cubes (about 2 cups)

1

small onion, chopped (1/4 cup)

1/2

small red bell pepper, chopped (1/4 cup)

4

large eggs or 1 cup fat-free egg product

2

teaspoons chopped fresh or 1 teaspoon dried tarragon leaves

1/4

teaspoon salt

1/8

teaspoon pepper

• 1 Spray 10-inch nonstick skillet with cooking spray. Cook potatoes, onion and bell pepper in skillet over medium heat about 3 minutes, stirring occasionally, until hot. In medium bowl, beat eggs with wire whisk or fork until blended; stir in remaining ingredients; pour into skillet.
• 2 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 4 minutes or until eggs are thickened throughout but still moist.