Quick and simple, this provides a satisfying meal for breakfast, lunch or dinner. It is a great way to use leftover baked or boiled potatoes. You can make your own Egg Substitute (3 egg whites and 1 tsp vegetable oil yields 1/2 cup. A few drops of yellow food coloring can be added if you want a yellow appearance. 1/2 cup Egg Substitute can be used in place of 2 whole eggs). Low calorie, plenty of protein and budget friendly.
Serves: 4 - 1 cup serving each
2 cups cooked potato, cubed (about 2 medium)
1/2 cup onion, finely chopped
1/2 cup red bell pepper, chopped
2 cups Egg Substitute (or use 8 whole eggs)
2 Tbsp fresh or 2 tsp dried Basil
1/2 tsp salt
1/8 tsp ground red pepper (cayenne)
1. Use nonstick skillet or spray skillet with cooking spray. Cook potatoes, onion and bell pepper over medium heat about 5 minutes, stirring occasionally, until hot.
2. Mix remaining ingredients and pour into skillet. As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that thin, uncooked portions will flow to the bottom. Avoid constant stirring. Cook three to five minutes or until eggs are set and thickened throughout but still moist.