Potato and Egg Scramble
- 1 cup egg substitute
- 1 1/2 ounces low-fat tub cream cheese (about heaping 2 1/2 tablespoons), cut into small pieces
- 1 teaspoon all-purpose salt-free seasoning blend
- 1 teaspoon olive oil
- 1 1/2 cups frozen diced hash brown potatoes
- 2/3 cup chopped onion
- 1/4 cup diced red bell pepper
- 1/2 cup no-salt-added canned stewed tomatoes, undrained
- 4 sprigs fresh cilantro (optional)
Serves: Serves 4 (1/2 cup potato and egg scramble and 2 tablespoons stewed tomatoes per serving)
In a small bowl, whisk together the egg substitute, cream cheese, and seasoning blend until almost smooth (you’ll still have some bits of cream cheese).
Put the oil in a large nonstick skillet, swirling to coat the bottom. Heat over medium-high heat for 1 minute. Add the potatoes, onion, and bell pepper, stirring to combine. Cook for 8 to 9 minutes, or until golden brown, stirring frequently. Reduce the heat to medium. Pour in the egg substitute mixture. Cook for 1 to 2 minutes, or until the mixture is set, stirring occasionally.
Meanwhile, put the stewed tomatoes with liquid in another small bowl. Cut the tomatoes into bite-size pieces.
To serve, spoon the potato and egg mixture onto plates. Spoon the tomatoes on top. Garnish with the cilantro.
Nutrition Facts (1 serving):
Calories: 147 kcal
Carbs: 20 g
Protein: 9 g
Sodium: 196 mg
This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2008 by the American Heart Association.
