| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Ethnic, Light meals, Luncheon | 1 | Servings | |
INGREDIENTS
| 3 | Egg whites, large | |
| 1 | Egg, large | |
| 1/4 | t | Salt |
| 1/8 | t | Black pepper, freshly ground |
| 1/2 | c | Green bell pepper, chopped |
| 1/2 | c | Mushroom, chopped |
| 2 | Garlic clove, minced | |
| 4 | oz | Potato, cooked cubed |
INSTRUCTIONS
In small bowl, combine egg whites, egg, salt, and pepper. In medium nonstick skillet, heat oil; add red and green bell peppers, mushrooms, and garlic. Cook over medium-high heat, stirring occasionally, 2 minutes. Add potato; cook until browned, about 2 minutes. Pour in egg mixture; cook, stirring constantly, until eggs are just set, about 1 minute.
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Nutrition (calculated from recipe ingredients)
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Calories: 246
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 186mg
Sodium: 831.2mg
Potassium: 1020.4mg
Carbohydrates: 28.1g
Fiber: 4.4g
Sugar: 4.6g
Protein: 22g