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Potato-Tarragon Scramble

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

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

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

SAVE ON THIS RECIPE!

LOCATION

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.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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