| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Main dishes, Vegetarian, Potatoes |
4 |
servings |
INGREDIENTS
| 4 |
|
Eggs; or 1 cup fat-free egg substitute |
| 1/2 |
c |
Evaporated skim milk |
| 1/2 |
c |
Shredded low-fat cheddar cheese |
| 2 |
c |
Baked potatoes; peeled and thinly sliced |
|
|
Salt and pepper |
INSTRUCTIONS
In a medium bowl, mix all ingredients except potatoes and salt and pepper.
Coat a large nonstick skillet with cooking spray and place over medium heat
until hot. Add the egg mixture. Cook 2 minutes or until set on the bottom.
Add 2 cups peeled and thinly sliced potatoes. Cover and cook 3 to 5 minutes
or until eggs are set. Season with salt and pepper.
Serves 4. Per serving: 199 calories, 7.7g fat, 308mg sodium.
Recipe by: Prevention Magazine, February 1999, page 128
Posted to EAT-LF Digest by Kathleen <schuller@ix.netcom.com> on Mar 28,
1999, converted by MM_Buster v2.0l.
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