Friday, January 25, 2008

Herbed potato-egg scramble

Prep Time: 20 minutes * Start to Finish: 20 minutes

4 Servings

2 teaspoon 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 products 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

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add potato; sprinkle with salt. Cook 1 to 2 minutes, stirring frequency. Add water; cover and reduce heat to low. Cook 5 - 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.

Exchanges: 1/2 starch; 1 1/2 Very Lean Meat, 1/2 Fat
Carbohydrate Choices: 1/2

Recipe Source: The Best Life Diet

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