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2 baked potatoes, diced
2 cups fat-free egg substitute
1 large tomato, seeded and diced
2 Tbsp. minced fresh parsley
2 cloves garlic, minced
1 tsp. olive oil
1 large onion, minced
2 tsp. margarine
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- In a large non-stick frying pan over medium heat, cook the
potatoes, onions, tomatoes, parsley and garlic in the oil until
most of liquid has evaporated from the tomatoes
- Transfer to a large bowl and stir in eggs.
- Wipe out the frying pan then place it over medium-high heat
and let stand for about 2 minutes.
- Add 1 tsp. margarine and swirl the pan to distribute.
- Add half of the egg mixture; lift and rotate pan so that the
eggs are evenly distributed.
- As the eggs set around the edges, lift them to allow uncooked
portions to flow underneath.
- Turn the heat to low, cover the pan and cook until the top is
set.
- Invert onto a serving plate.
- Cut into wedges.
- Repeat with the remaining 1 tsp. margarine and egg mixture.
- Makes 4 servings.
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This is an official 5 A Day recipe.
Nutritional Analysis Per Serving: Calories, 211; Fat, 3.3g; Fiber,
3.6g; Cholesterol, 0mg; Sodium, 174mg; percent calories from fat,
14%.
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