| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Main dishes, Vegetarian, Potatoes | 4 | servings |
INGREDIENTS
| 4 | Eggs; or 1 cup fat-free egg substitute | |
| 1/2 | c | Evaporated skim milk |
| 1/2 | c | Shredded low-fat cheddar cheese |
| 2 | c | Baked potatoes; peeled and thinly sliced |
| Salt and pepper |
INSTRUCTIONS
In a medium bowl, mix all ingredients except potatoes and salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat until hot. Add the egg mixture. Cook 2 minutes or until set on the bottom. Add 2 cups peeled and thinly sliced potatoes. Cover and cook 3 to 5 minutes or until eggs are set. Season with salt and pepper. Serves 4. Per serving: 199 calories, 7.7g fat, 308mg sodium. Recipe by: Prevention Magazine, February 1999, page 128 Posted to EAT-LF Digest by Kathleen <schuller@ix.netcom.com> on Mar 28, 1999, converted by MM_Buster v2.0l.
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