Potato-Basil Scramble

By Tonya_Speed

NUTRITION per serving: 124 Calories; trace Fat; 12g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 442mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable. Points: 2

Ingredients

• 2 cups peeled and cubed russet potatoes
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• Water/oil mixture
• 2 cups fat-free egg substitute
• 2 tablespoons chopped fresh basil leaves
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper

Preparation

Step 1

Place potatoes in a 2-quart saucepan; add just enough water to cover. Bring to a boil then reduce heat, cover and simmer for 10 to 15 minutes or until tender; drain. Spray a large skillet with water/oil mixture over medium heat; add potatoes, onion and bell pepper; cook for about 5 minutes, stirring frequently, until hot. In a small bowl, whisk together remaining ingredients until well blended; add to skillet. As mixture begins to set, gently lift the cooked portion with a spatula so that the uncooked portion can flow underneath; do not stir. Cook for 3 to 5 minutes or until eggs are set but still moist.

SERVING SUGGESTION: A big spinach salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: No changes necessary.