This potato dish is so popular at our house, we argue over who gets the leftovers! I grow my own herbs, so I toss in fresh basil, but dried works just as well.
—TERRI ZOBEL RALEIGH, NC
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
2 cups cubed potatoes
1/2 cup chopped onion
1/2 chopped green pepper
1 tablespoon vegetable oil
2 cups egg substitute
2 tablespoons minced fresh basil
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1. Place potatoes in a microwave-safe bowl; add 1 in. of water. Cover and microwave on high for 7 minutes; drain.
2. In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and potatoes in oil until tender. Add the egg substitute, basil, salt and pepper. Cook and stir over medium heat until the eggs are completely set.
NOTE This recipe was tested in a 1,100-watt microwave.
PER SERVING 163 cal., 4 g fat (0.55 g sat. fat), 0 chol., 549 mg sodium, 19 g carb., 2 g fiber, 14 g pro. Diabetic Exchanges: 2 lean meat, 1 starch.