Prep Time: 15 minutes Cook Time: 15 minutes
Serves: 4 Ingredients 2 potatoes, medium, baked 1/2 bell pepper, green, medium 1 onion, yellow 1 tomato, medium 2 eggs, large 1 cup liquid-egg substitute 2 fluid ounces milk, fat-free 2 ounces cheddar cheese, low-fat 1/8 teaspoon black pepper
Preparation - Wash and scrub potatoes thoroughly and pierce each with a fork. Wrap loosely in paper towels and microwave on high for 7 minutes, turning over after 4 minutes.
- Wash and chop bell pepper, onion, and tomato. Set aside.
- Spray a non-stick skillet with cooking spray. Sauteé pepper and onion over medium-high heat until they begin to soften.
- When potatoes finish cooking, chop and add to the sauteé.
- In a small bowl, whisk together eggs, egg substitute and milk (noting that 2 fluid ounces is 1/4 cup). Add to sauteé and stir constantly.
- When eggs are almost completely done, fold in chopped tomatoes and cheese. Cover and let set for 1 minute.
- Top with freshly ground black pepper. Serve with whole wheat toast and fresh cantaloupe, if desired.
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