| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Spanish |
Vegetable, Dairy |
4 |
Servings |
INGREDIENTS
| 1 |
|
Baked potatoes; diced |
| 4 |
|
Fat-free egg substitute |
| 1 |
lg |
Tomato; seeded and diced |
| 2 |
tb |
Fresh parsley; minced |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Olive oil |
| 1 |
lg |
Onion; minced |
| 2 |
ts |
Margarine |
INSTRUCTIONS
In a large non-stick frying pan over medium heat, cook the potatoes,
onions, tomatoes, parsley and garlic in the oil until most of the liquid
had evaporated from the tomatoes
Transfer to a large bowl and stir in eggs. Wipe out the frying pan then
place it over medium -high heat and let stand of about 2 minutes. Add 1
tsp. margarine and swirl the pan to distribute. Add half of the egg
mixture; lift and rotate pan so that the eggs are evenly distributed. As
the eggs set around the edges, lift them to allow the uncooked portions to
flow underneath. Turn the heat to low, cover the pan and cook until the top
is set. Invert onto a serving plate. Cut into wedges. Repeat with the
remaining 1 tsp. margarine and egg mixture. Makes 4 servings. This is an
official 5 A Day recipe.
(PER SERVING: Calories, 211; fat, 3.3g; cholesterol, 0mg; fiber, 3.6g;
sodium 174mg; percent calories from fat, 14%.)
[ SOURCE 1998-Ap http://www.melissas.com/ ] >>Hanneman/Buster
Notes: For enhanced flavor, try adding Red Dried Tomatoes (reconstituted)
and Elephant Garlic
Recipe by: Melissa's Specialty Foods: 5-a-day recipe
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 17,
1998
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