Tarragon provides an aromatic flavor to this egg scramble made with vegetables - dinner ready in 20 minutes.
large potatoes, cooked, cut into 1/2-inch cubes (about 2 cups)
small onion, chopped (1/4 cup)
small red bell pepper, chopped (1/4 cup)
large eggs or 1 cup fat-free egg product
teaspoons chopped fresh or 1 teaspoon dried tarragon leaves
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.