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Herbed Potato Egg Scramble




Source of Recipe


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Herbed Potato Egg Scramble

Gluten-Free
Bettycrocker.com
Exchanges
Servings 4
Total Time 20 min

Potato and bell pepper come together in this cheesy egg scramble that's ready in just 20 minutes - perfect for breakfast.

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

Directions:
• 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.

• Meanwhile, in medium bowl, beat egg product and basil with 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.

One serving equals: Calories 100 (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 1g), Protein 11g ++++ Exchanges:
1/2 Other Carbohydrate; 1-1/2 Very Lean Meat;1/2 Fat; ++++ Carbohydrate Choices: 1/2