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    Servings: Not specified

    Directions

    1. in skillet, over med-high heat, add potato; sprinkle with salt. Cook 1 to 2 min, stirring frequently. Add water; cover and reduce heat to low. Cook 5 to 7 min, stirring occasionally, until potato is fork tender. 2. in medium bowl, beat eg and basil with whisk until well blended. Stir in roasted red peppers. Pour egg mixture over potatoes in skillet. Cook over med-low heat 3 to 5 min, stirring frequently, until eggs are set but still moist. Sprinkle with parmesan cheese.

    Ingredients
    • 2 tsp oil
    • 1 med red potato, unpeeled, cut into ½ in pieces (1 c)
    • 1/8 tsp salt
    • 3 tbs water
    • 1 ½ c fat free egg product/6 eggs
    • ½ tsp dried or 1 tsp basil leaves
    • ¼ c slices roasted red bell peppers
    • 2 tbs shredded parmesan cheese

    Parsed from recipe text (no separate ingredient records).

    Comments

    4 servings
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