- 4
Ingredients
- 1 1/2 cups fat-free egg product
- 2 tablespoons chopped fresh chives or 1 tablespoon freeze-dried chopped chives
- 2 tablespoons fat-free (skim) milk
- 1/4 teaspoon salt
- 1/8 teaspoon dried thyme leaves
- 1/8 teaspoon pepper
- 1/4 cup chopped red or green bell pepper
- 2 cups refrigerated southern-style hash brown potatoes
- 1/2 cup coarsely chopped Canadian bacon or cooked ham
- 2 tablespoons shredded Cheddar cheese
Preparation
Step 1
1. In medium bowl, beat egg product, chives, milk, salt, thyme and pepper; set aside.
2. Spray 10-inch skillet with cooking spray. Add bell pepper; cook over medium heat 1 minute, stirring occasionally. Add potatoes. Cover; cook 8 to 10 minutes, stirring frequently, until potatoes begin to brown. Stir in Canadian bacon; cook and stir 1 to 2 minutes or until thoroughly heated.
3. Add egg mixture to skillet. Cover; cook over medium-low heat 6 to 9 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until set.
4. Sprinkle with cheese. Cover; cook about 1 minute longer or until cheese is melted. Cut into wedges.
Nutritional Information
1 Serving: Calories 190 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 630mg; Total Carbohydrate 23g (Dietary Fiber 3g, Sugars 3g); Protein 17g Percent Daily Value*: Vitamin A 15%; Vitamin C 20%; Calcium 8%; Iron 15% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Very Lean Meat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.