| 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
igor@digex.net on Jan 28, 1997.
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