Potato, Bacon and Egg Scramble

By LizDee

Ingredients

• 1 lb. small red potatoes (6 or 7 cubed)
• 6 eggs or 1 1/2 cups fat free cholesterol free egg product
• 1/3 cup fat free milk
• 1/4 t. salt
• 1/8 t. pepper
• 2 T canola oil
• 4 medium green onions sliced
• 5 slices bacon, crisply cooked and crumbled

Preparation

Step 1

Heat 1 inch water to oiling in a 2 qt. saucepan. Add potatoes. Cover and heat to boiling, reduce heat to medium low. Cover and cook 6 to 8 minutes or until potatoes are tender, drain.

Beat eggs, milk, salt and pepper with fork or wire whisk until well mixed, set aside

Heat oil in 10 inch skillet over medium hgh heat. Cook potatoes on oil 3 to 5 minutes, turning potatoes occsionally until light brown. Stir in onions. Cook 1 minute, stirring constantly

Pour egg mixture over potato mixture. As egg 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. Sprinkle with bacon