Yield: 6 servings
Exchanges per serving:
1 Lean Meat
1 ½ cups coarsely chopped round red potato
Vegetable cooking spray
1 cup chopped tomato
¼ cup chopped green onions
½ teaspoon pepper
¼ teaspoon salt
1 ½ cups egg substitute
½ cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
Green onions (optional)
1. Cook potato in a medium saucepan in boiling water to cover 10 to 12 minutes or until tender. Drain well.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add potato, tomato, and next 3 ingredients; sauté until onion is tender.
3. Pour egg substitute over vegetable mixture. Cover and cook over medium-low heat 15 minutes or until egg is set. Sprinkle with cheddar shredded cheese; cover and cook 2 additional minutes or until cheese melts.
4. Remove from heat; cut into 6 wedges, and serve immediately. Garnish with green onions, if desired.