| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meatless |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Diced red potato |
| 1 |
tb |
Reduced-calorie stick margarine |
| 1/3 |
c |
Sliced green onions |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Dried marjoram |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
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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