| 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.
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”