In a large non-stick frying pan over medium heat, cook the potatoes, onions, tomatoes, parsley, and garlic in the oil until most of liquid has 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 for about 2 minutes. Add 1 tsp margarine and swirl the pan to distribute. Add half of the egg mixture; lift and rotate pan so the eggs are evenly distributed.
As the eggs set around the edges, lift them to allow 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.
Serving Size 1/4 of recipe
Amount Per Serving
Calories 210 Calories from Fat 30
% Daily Value (DV)*
Total Fat 4g
Saturated Fat 1g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000-calorie diet.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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