Potato-Tarragon Scramble

Potato-Tarragon Scramble

Tarragon provides an aromatic flavor to this egg scramble made with vegetables - dinner ready in 20 minutes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

2

servings

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.
Makes 2 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 425mg;
  • Sodium 430mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 16g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.