Potato-Basil Scramble

Enjoy your dinner with this vegetable and eggs scramble that is ready in 30 minutes. MORE+ LESS-

By Betty Crocker Kitchens

February 16, 2012

medium white potatoes, peeled, cubed

medium onion, finely chopped (1/2 cup)

small red bell pepper, chopped (1/2 cup)

cups fat-free cholesterol-free egg product or 8 large eggs, beaten

tablespoons chopped fresh or 2 teaspoons dried basil leaves

1/2

teaspoon salt

1/8

teaspoon ground red pepper (cayenne)

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1

In 2-quart saucepan, place potatoes. Add enough water just to cover potatoes. Heat to boiling; reduce heat to low. Cover and simmer 10 to 15 minutes or until tender; drain.
2

Spray 10-inch skillet with cooking spray. Cook potatoes, onion and bell pepper in skillet over medium heat about 5 minutes, stirring frequently, until hot.
3

In small bowl, mix 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 5 minutes or until eggs are thickened throughout but still moist.