1 Picture
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
Details
Servings 4
Adapted from eatbetteramerica.com
Preparation
Step 1
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 wire whisk until well blended. Stir in roasted peppers. 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.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 110 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 7g (Dietary Fiber 1g, Sugars 2g); Protein 12g Percent Daily Value*: Vitamin A 20%; Vitamin C 15%; Calcium 8%; Iron 10% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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