Preparation time: 20 minutes
Number of servings: 4
- 2 baked potatoes, diced
- 2 cups fat-free egg substitute
- 1 large tomato, seeded and diced
- 2 Tbsp minced fresh parsley
- 2 cloves garlic, minced
- 1 tsp olive oil
- 1 large onion, minced
- 2 tsp trans fat-free margarine
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.
** 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.
This recipe is provided as a service of Walgreens.com. Walgreens.com makes no representations, nor assumes any responsibility, concerning same.
Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.