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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