| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Ethnic, Luncheon, Light meals | 1 | Servings | |
INGREDIENTS
| 3 | Egg whites, (large) | |
| 1 | Egg, (large) | |
| 1/4 | ts | Salt, |
| 1/8 | ts | 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
1. In small bowl, combine egg whites, egg, salt, and pepper. 2. 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. 3. Pour in egg mixture; cook, stirring constantly, until eggs are just set, about 1 minute.
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