| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Digest, Dec., Fatfree |
2 |
Servings |
INGREDIENTS
| 1 |
cn |
(10 oz) diced Rotel |
|
|
Tomatoes, with liquid |
| 2 |
|
To 3 large potatoes |
|
|
Eggbeaters equivalent of 4 |
|
|
E*gs |
| 2 |
|
To 3 oz. lowfat or nonfat |
|
|
Cheese |
| 4 |
|
6 tortillas |
INSTRUCTIONS
OPTIONAL
Microwave or boil the potatoes until they are half-cooked; the flesh should
still be firm, and not crumbly. Let them cool until you can comfortable
handle them, and cut into bite-sized pieces. In a large skillet, dump the
can of Rotel tomatoes and moist of the juice, then add potatoes. Cook over
medium heat, stirring occasionally, until most of the tomato liquid has
been absorbed by the potatoes (this takes anywhere from 10 to 30 minutes,
and is usually dependant on how hungry you are).
Optional: If you want to add eggs at this point, make a crater in the
center of the pan and add eggs. Continue cooking over medium heat until
eggs are scrambled. When they are just about down, stir thoroughly with the
potato mixture.
Serve with cheese (optional), either alone, or wrapped in steamed
tortillas. With the eggs and cheese, this make a simple, spicy, and very
filling breakfast.
Other ideas I have yet to try: Stir in spinach, zucchini, mushrooms, and or
onions with the potatoes.
Posted by [email protected] Diane Jennings to the Fatfree Digest
[Volume 13 Issue 7] Dec. 7, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, [email protected] using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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