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Potato-Basil Scramble
Potato-Basil Scramble
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Prep Time:
30 minutes
Total Time:
30 minutes
Savor a quick and delicious vegetable and egg scramble for dinner.
Ingredients:
  • 2 medium white potatoes, peeled, cubed
  • 1 medium onion, finely chopped (1/2 cup)
  • 1 small red bell pepper, chopped (1/2 cup)
  • 2 cups fat-free cholesterol-free egg product or 8 large eggs, beaten
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
Instructions:
  • Place potatoes in a 2-quart saucepan and cover with water. Bring to a boil, then simmer covered on low heat for 10 to 15 minutes until tender. Drain the potatoes.
  • Coat a 10-inch skillet with cooking spray and sauté potatoes, onion, and bell pepper over medium heat for about 5 minutes, stirring often until heated through.
  • Combine all remaining ingredients in a small bowl, then pour the mixture into the skillet. As it starts to set at the edges, gently lift the cooked parts with a spatula to let the uncooked parts flow to the bottom. Avoid over stirring. Cook for 3 to 5 minutes until the eggs are cooked but still slightly moist.

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