Potato and Egg Scramble

Potato and Egg Scramble
Budget-friendly recipe
637

This recipe is sure to be a family favorite — everyday ingredients, easy to make, and good for you.

Ingredients

3
sliced
2
stemmed, seeded, and torn into strips
cups
chopped, cooked (about 1 medium russet potato)
1
cup
chopped
6
or 0.75 cup of egg substitute
¼
teaspoon
teaspoon
½
cup
crumbled
2
tablespoons
chopped

What You'll Need

  • Can opener
  • Cutting board
  • Knife
  • Measuring cup
  • Measuring spoon
  • Blender
  • Small saucepan
  • Medium skillet
  • Whisk or fork
  • Small bowl
  • Spatula

Directions

  1. Put tomato sauce, green onions, and dried chiles in a blender container, cover with a tight fitting lid, and blend until smooth. Pour into a small saucepan over low heat.
  2. Spray a medium skillet with nonstick cooking spray. Add potato and onion and cook over medium heat for 10 minutes, stirring often. Coat vegetables with cooking spray once or twice during cooking. Remove from skillet and keep warm.
  3. Beat egg whites and whole eggs with cumin and salt. Coat skillet again with cooking spray and add eggs; cook and stir for 5 minutes or until eggs are set. Stir potato mixture into eggs.
  4. Top eggs and potatoes with warm sauce, cheese, and cilantro. Serve immediately.

Chef Tips

  • Substitute .75 cup of egg substitute for egg white.

Nutrition Info and more

Serving size:
¾
cup
Total calories:
180
Total fat:
5 g
Saturated fat:
2 g
Carbohydrates:
21 g
Protein:
14 g
Fiber:
4 g
Sodium:
540 mg
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