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Gluten-Free Herbed Potato Egg Scramble

  • Prep 20 min
  • Total 20 min
  • Servings 4

Potato and bell pepper come together in this cheesy egg scramble that's ready in just 20 minutes - perfect for breakfast. MORE + LESS -

Ingredients

2
teaspoons canola oil
1
medium red potato, unpeeled, cut into 1/2-inch pieces (3/4 to 1 cup)
1/8
teaspoon salt
3
tablespoons water
1 1/2
cups fat-free egg product or 6 eggs
1/2
teaspoon dried or 1 teaspoon chopped fresh basil leaves
1/4
cup sliced roasted red bell peppers (from a jar)
2
tablespoons shredded Parmesan cheese

Steps

Hide Images
  • 1
    In 12-inch nonstick skillet, heat oil over medium-high heat. Add potato; sprinkle with salt. Cook 1 to 2 minutes, stirring frequently. Add water; cover and reduce heat to low. Cook 5 to 7 minutes, stirring occasionally, until potato is fork-tender.
  • 2
    Meanwhile, in medium bowl, beat egg product and basil with whisk until well blended. Stir in roasted peppers.
  • 3
    Pour egg mixture over potato in skillet. Cook over medium-low heat 3 to 5 minutes, stirring frequently, until eggs are set but still moist. Sprinkle with Parmesan cheese.

Expert Tips

  • Red potatoes have a slightly waxy texture and retain their shape better when cooked than russet potatoes do.
  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
290mg
8%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
5%
Sugars
1g
Protein
11g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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