| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Meatless | 4 | Servings | |
INGREDIENTS
| 2 | c | Diced red potato |
| 1 | T | Reduced-calorie stick |
| margarine | ||
| 1/3 | c | Sliced green onions |
| 1 | t | Dried basil |
| 1/2 | t | Dried marjoram |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1 | Clove garlic, minced | |
| 16 | oz | Egg substitute, 2 cartons |
| 3/4 | c | Shredded reduced-fat sharp |
| cheddar cheese 3 | ||
| ounces |
INSTRUCTIONS
Place potato in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender; drain. Melt margarine in a 10-inch nonstick skillet over medium-high heat. Add potato, onions, and next 5 ingredients; saute 2 minutes. Spread mixture evenly in bottom of skillet; pour egg substitute over potato mixture. Reduce heat to medium-low, and cook, uncovered, 8 minutes or until almost set. Wrap handle of skillet with aluminum foil; broil 5-1/2 inches from heat 3 minutes. Sprinkle with cheese; broil an additional 30 seconds or until cheese melts. Yield: 4 servings. Per serving: 278 Calories; 16g Fat (55% calories from fat); 19g Protein; 10g Carbohydrate; 7mg Cholesterol; 527mg Sodium Recipe by: Cooking Light, Jan/Feb 1995, page 122 Posted to MC-Recipe Digest V1 #430 by [email protected] on Jan 28, 1997.
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