Potato-Tarragon Scramble

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

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
425mg
141%
Sodium
430mg
18%
Potassium
870mg
25%
Total Carbohydrate
30g
10%
Dietary Fiber
3g
14%
Sugars
4g
Protein
16g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
15%
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.