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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains Spanish Dairy, Vegetable 4 Servings

INGREDIENTS

1 Baked potatoes, diced
4 Fat-free egg substitute
1 Tomato, seeded and diced
2 T Fresh parsley, minced
2 Cloves garlic, minced
1 t Olive oil
1 Onion, minced
2 t Margarine

INSTRUCTIONS

In a large non-stick frying pan over medium heat, cook the potatoes,
onions, tomatoes, parsley and garlic in the oil until most of the
liquid had 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 of 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 the 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. This is
an official 5 A Day recipe.  (PER SERVING: Calories, 211; fat, 3.3g;
cholesterol, 0mg; fiber, 3.6g;  sodium 174mg; percent calories from
fat, 14%.)  [ SOURCE 1998-Ap http://www.melissas.com/ ]
>>Hanneman/Buster  Notes: For enhanced flavor, try adding Red Dried
Tomatoes  (reconstituted) and Elephant Garlic  Recipe by: Melissa's
Specialty Foods: 5-a-day recipe  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Apr 17, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 196
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 186mg
Sodium: 165.1mg
Potassium: 629.5mg
Carbohydrates: 22.2g
Fiber: 2.9g
Sugar: 3.6g
Protein: 9.2g


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