Herbed Potato-Egg Scramble

Name: Herbed Potato-Egg Scramble
Prep time: 20 min
Total time: 20 min
Yield: 4
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

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Prep 20 min
Total 20 min
Ingredients 8
Servings 4

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by Qué Rica Vida Cocina

Updated Apr 20, 2010

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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

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.

Nutrition Information

110 Calories, 3 1/2g Total Fat, 12g Protein, 7g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 110

Calories from Fat: 30

Total Fat: 3 1/2g; 5%

Saturated Fat: 1g; 4%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 310mg; 13%

Potassium: 330mg; 9%

Total Carbohydrate: 7g; 2%

Dietary Fiber: 1g; 6%

Sugars: 2g

Protein: 12g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 15%; 15%

Calcium: 8%; 8%

Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;