- 4
- 15 mins
- 15 mins
Ingredients
- 2 baking potatoes, medium
- 1/2 bell pepper, green, medium
- 1 onion, yellow
- 1 tomato, medium
- 2 large eggs
- 1 cup liquid egg substitute
- 2 fluid ounces milk, fat-free
- 2 ounces cheddar cheese, low-fat
- 1/8 teaspoon black pepper
Preparation
Step 1
Wash and scrub potatoes thoroughly and pierce each with a fork. Wrap loosely in paper towels and microwave on high for 7 minutes, turning over after 4 minutes.
Wash and chop bell pepper, onion, and tomato. Set aside.
Spray a non-stick skillet with cooking spray. Sauté pepper and onion over medium-high heat until they begin to soften.
When potatoes finish cooking, chop, and add to the sauté.
In a small bowl, whisk together eggs, egg substitute, and milk (noting that 2 fluid ounces is 1/4 cup). Add to sauté and stir constantly.
When eggs are almost completely done, fold in chopped tomato and cheese. Cover and let set for 1 minute.
Top with freshly ground black pepper. Serve with whole-wheat toast and fresh cantaloupe, if desired.